Tuna Filled Milk Roll Bread
by Pineapple Nana
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Soup type: Put water and high powder in a milk pot, stir well and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with plastic wrap, and put it in the refrigerator for more than one hour.
2. Put the main dough materials other than butter into the mixing bucket, knead the thick film and heat the butter until it expands.
3. Put the dough in the fermentation basin, squeeze it slightly, make the temperature of the dough during fermentation as consistent as possible, and cover the surface with plastic wrap for basic fermentation.
4. After the fermentation is complete, divide the dough into 60 grams of small dough, round and relax for 15 minutes, drain the canned tuna, add a small amount of salad dressing and stir evenly. If it is a water-invaded can, you need to add salt and black pepper.
5. After relaxing, roll the dough into a beef tongue shape and turn it over! Turn it over! Turn it over!
6. Fold the left and right sides to the middle, gently press until it is flat, and spread the tuna on the middle position after rolling out, leaving the surrounding edges unpainted.
7. After spreading the tuna, roll up the two ends to the center and start the second fermentation. The humidity is 75 and the temperature is 32.
8. After the second shot, sift the powder on the surface and cut a few times on the surface with a knife. The oven is 160 degrees for 15 to 20 minutes. The specific temperature is adjusted according to the temper of the oven.
Tips:1. Don't spread too much tuna on the sandwich, it will come out when there is too much sauce rolls.
2. After rolling into a beef tongue shape, be sure to turn it over!
