Make bread for Big T for the last time before returning home.
Today is not only the four-month birthday of the family pet natural yeast, but also a temporary farewell.
In this tuna seaweed bread, the last of the natural yeast is used up. When you come back to Germany, you can start feeding again.
Natural yeast, rice flour and lard are used in the dough. It came out chewy and soft, and very fragrant.
Tuna and Cream Cheese are used as fillings, wrapped with sushi and nori, and then wrapped in bread. The deliciousness of fish and the creamy aroma of Cream Cheese, as well as the unique taste of nori, are very beautiful mixtures.
Finally, brush the egg liquid, sprinkle with minced seaweed and white sesame seeds.
Roast until fragrant and eat it while it is hot, or heat it in the oven before eating. You'll like it.
Tuna and seaweed bread
By WhitneyMorar
Recipe Recommendations
- dry yeast 3-4 g
- flour 250 g
- white sesame appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Tuna and seaweed bread
1
Noodle seed 1: Mix the rice flour and warm water well, then add the natural yeast and mix well.
2
Noodle seed 2: Pour all the ingredients into the basin and mix well.
3
After cooling the first and second noodles, cover with plastic wrap, place in the refrigerator, and ferment for 22 hours. Remove Noodle Seed 1 and Noodle Seed 2 from the refrigerator and let stand at room temperature for 2 hours. Face seed 2 will increase in volume. Both sides have fermented sour taste and bubbles.
4
Bread part: Add water to the flour, yeast, sugar, salt, and syrup, and stir roughly evenly at low speed with a cooking machine. Then add No. 2, stir evenly on low speed, and turn to high speed for 3 minutes. Add No. 1, stir evenly on low speed, and turn to high speed for 3 minutes. Finally add lard and egg yolk, stir well on low speed, and turn to high speed for 5 minutes. At this time, the dough can pull out the film. If not, continue to mix dough. Put the dough into a basin, place it in a plastic bag, and ferment for 1 hour.
5
Remove the dough and fold it in three folds twice on a floured workbench. Put it back into the basin, place it with a plastic bag, and continue to ferment for 1 hour. The dough has a significant volume increase after 1 hour.
6
Fold the dough twice in three folds, round, then divide into 8 portions, round each portion, sprinkle with flour on the surface, place on a plastic bag, and relax for 1 hour.
7
Filling part: Drain the canned salmon, add CreamCheese and seasoning, and mix well. Water may come out here. If you have water, decanter the water and add the egg yolks.
8
Take a portion of the dough, press it flat with your hands, and then roll it into a circle about 10cm in diameter with a rolling pin. Take two whole slices of sushi seaweed and cut each into 4 rectangles. Spread a piece of seaweed on the dough, and add about 1/8 of the salmon filling.
9
First roughly wrap the salmon filling with seaweed. Then wrap the seaweed bun with dough. Hold the seal tightly and face down. Finish all 8 loaves of bread in this way. Sprinkle flour on the surface, place on a plastic bag, and relax for 30-45 minutes.
10
Cut the remaining 1/4 piece of seaweed into pieces and mix with 1 full teaspoon of white sesame seeds.
11
Carefully move the bread onto a baking sheet covered with baking paper and preheat the oven to 220 degrees. This way, the bread will relax for a few minutes after moving. Brush egg liquid on the surface of the bread first, then sprinkle with some seaweed and sesame seeds, and gently press with your fingers. Bake at 200 degrees for 10 minutes. Because the eggs are brushed, the color should be very good. Cover with tinfoil and continue at 160 degrees for 15 minutes.Tuna and seaweed bread Make Tips
Personally, I feel that this ratio of stuffing is just right. No matter how much or little you like, you can modify it according to your taste. In addition, if you roll the skin like a steamed bun and roll it with a thick middle and thin sides, the filling will be basically in the middle. If you roll it down evenly, the filling will be more high. I change the two. There is nothing particular about bread, so you can have it as you like it.