Strong Amway you pick up this bread, materially, whole wheat, low sugar, low oil, fitness or high sugar people can try to eat; in the process, a fermentation is very fast, and the room temperature is thrown in the oven without a plastic bag sealed, to the third day is still soft; the taste, is The European flavor pizza-like bread, tuna stuffing and a certain chewy, sweet and sour, not salty, the taste is very refreshing. That year I came back dozens of canned tuna in European flesh, made pizza, egg roast, sandwiches, salads and devil eggs, and felt like I was still in a foreign country when I floated out of my kitchen. Do food these years, but also occasionally use tuna to do different things, there are neighbors said that in the supermarket can not buy good tuna, in fact, I also have this feeling, so there is a long time did not buy, until recently encountered this package with MSC small bluefish logo, MCS is the abbreviation of the Marine Stewardship Council, about to understand about a bit, about 24% of the world's tuna fisheries have obtained MSC sustainable fishery certification, by choosing MSC sustainable certification of tuna, not only can ensure a stable supply of fish in the future, Let's keep fish to eat and also encourage the construction of healthy oceans and coastal areas. If you also like tuna, choose one with this logo, the quality is assured, and it can contribute to the protection of marine resources. - Recipe can make 6 pieces.
By Lilifi 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
# Dough
High powder 175 g
Whole wheat flour 75 g
Milk 150 g
Sugar 13 g
Fresh yeast 7 g
Salt 4 g
Butter 15 g
# Filling
90 g tuna soaked in water (after water removal)
Tomato sauce 50 g
Provencal vanilla 1 g
Basil crushed 1 g
Salt 1 g
1 handful of oat bran
<h2>Practice steps</h2>
1, in the dough material, in addition to the butter, all add together kneaded together to the expansion stage, add softened butter kneaded to a fully absorbed thick film, without glove film, directly divided into six parts rolled into a cylinder, cover plastic wrap loose for 15 minutes;
2, in this process, squeeze the tuna dry water, put it in a bowl, add tomato sauce, Provencal vanilla, basil crushed and salt, mix well;
3: Take the first dough in order and roll out thinly, and put the tuna filling on one side;
4. Roll up and pinch tightly;
5. After all the codes are done, they are put into the mold;
6, put into the oven, add a plate of boiling water at the bottom, ferment for 30 minutes, take out, preheat the oven at 190 degrees, spray the dough with water - sprinkle with oat bran and sieve flour - cut, bake on 180 / 190 for 10 minutes, bake up and down 180 and bake for 12 minutes, out of the oven to cool and seal.
7. ◆◆◆◆ The following is the finished product display ◆◆◆◆
8, finished product 1
9, finished product 2
10. Finished product 3
11, finished product 4
12, finished product 5
13, finished product 6
14, finished product 7
<h2>Tips</h2>
△ Different brands of flour different air humidity water absorption rate is different, please adjust the dosage according to the actual situation of the dough, such as ± 10 to 20 grams, but this bread involves cutting, so the dough can not be too soft; △ Guangzhou is already more than 20 degrees of summer, so I used water legally, first mixed milk and powder frozen for a while before starting and noodles, and in order to reduce the fermentation rate, fresh yeast from 9 grams to 7 grams, if you use high-sugar dry yeast, then use 3 grams; △ Water-immersed tuna has a large water content, The back of the tomato sauce will also be wet, so it must be squeezed dry first, otherwise the water flowing out of the operation is not tightly closed; △ Because of low sugar, the color will be slower, so relatively usually use 160 degrees to bake sweet bread, whole wheat soft European can be appropriately increased by 20 to 30 degrees to bake, especially with a cut, the high temperature is easier to crack and create a soft taste outside the caramel.
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