Tuna Salad Love Bread
1.
Prepare materials
2.
2 eggs are cooked and peeled, then cut into small cubes, the onion is processed and finely chopped, take out the canned tuna and drain the oil
3.
Put the tuna, onion, egg, salad dressing, black pepper, and salt into the container
4.
Stir evenly
5.
Put high-gluten flour, low-gluten flour, yeast, caster sugar, eggs, salt, milk, and cream into the mixer and mix well
6.
Then add butter and continue to stir until smooth
7.
Stretchable dough
8.
Carry out the foundation, the yeast dough will be 2 to 2.5 times bigger
9.
After taking out the dough and venting, divide it into 8 portions, and cover with plastic wrap to relax for 15 minutes
10.
Take one dough in turn, press flat and roll it into a tongue-like shape
11.
Roll it up slowly, and press it while curling it up
12.
At the end, the closing part must be pinched tightly to form an olive shape, and then use a knife to cut the olive-shaped dough from the middle to form a V shape.
13.
Fold both ends of the dough toward the middle to form a heart shape
14.
Then put the finished dough into a non-stick baking pan for the final fermentation
15.
Take out the baking pan from the oven before fermentation is complete, and lightly brush a layer of egg yolk liquid on the surface of the dough
16.
Then put in the prepared tuna salad dressing and a little dry fragrant
17.
Finally, put the baking tray into the preheated 180 degree oven, and the middle layer will be ready for about 20 minutes
18.
Tips:
The filling in the middle can be added as you like.
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