Corn tuna bread
This bread is purely to eliminate canned tuna (tuna) stored in the refrigerator. It tastes great.
Recipe Recommendations
- high powder 200 grams
- egg yolk one
- sweet corn 100 grams
- light cream 100 grams
- butter 20 grams
- fresh milk 40 grams
- salt 1 grams
- yeast 3 grams
- fine sugar 30 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Corn tuna bread
1
Knead the dough with post-oil method until the fascia can be pulled out, add the corn kernels and knead well.
2
Hair to twice as large.
3
Divide into equal parts and relax for 15 minutes.
4
Making stuffing: Add a little oil into a wok and heat it up, add chopped onions and stir well, add tuna and stir well, add black pepper and salt to taste and serve.
5
Tear up the cheddar cheese slices and stir in the stir-fried filling.
6
Take a dough and roll it into an oval shape
7
Wrap in tuna stuffing.
8
Hold the dough tightly.
9
Place the paper mold face up.
10
Fermentation for another 30 minutes and brush the egg liquid.
11
Bake over high and low heat at 175 degrees for 18-20 minutes.