Tuna Bread
1.
Put the liquid at the bottom of the bread machine bucket
2.
Put the flour on the liquid, leave the yeast on first, start the bread machine and knead for 15 minutes, and finally turn on the air conditioner about 20 degrees, otherwise the weather will be too hot and the tendons will be broken.
3.
Shred the dough, add yeast and knead for 5 minutes
4.
Add the softened butter and continue to knead
5.
Until the glove film is rubbed out for a total of about 35 minutes
6.
Fermentation at room temperature at 28 degrees for 1 hour to 2 times the size
7.
Exhaust 9 parts, cover with plastic wrap and relax for 10 minutes
8.
Roll into an oval shape
9.
Roll up from the long side and pinch tightly
10.
Place in the baking tray
11.
Put it in the oven and ferment at 36 degrees for 30 minutes. Put a bowl of hot water in the oven to increase humidity
12.
Add some salt to tuna, corn, and chives and mix well. If the tuna itself has salt, you don’t need to add salt.
13.
At the end of the second round, use a cutting knife to cut the depth, and brush the egg liquid on the surface
14.
Preheat the oven to 180 degrees, put the tuna filling in the bread cut
15.
Put it in the middle of the oven and bake at 180 degrees for 20 minutes. Cover with tin foil.
Tips:
1. The weather is too hot, ice water is best when kneading the dough 2. You can add yeast after use 3. Do not add water at a time, it is better to set aside 10 grams to adjust the humidity of the dough 4. Color and cover the tin foil in time
