Almond tuna bread
By VicentaLakin
Recipe Recommendations
- high powder 150 grams
- low powder 50 grams
- sugar 15 grams
- salt 1/4 teaspoon
- yeast powder 1/2 teaspoon
- water 70 ml
- unsalted butter 15 grams
- chopped almond 30 grams
- egg liquid appropriate amount
- oil-soaked tuna 100 grams
- onion 50 grams
- shredded mozzarella cheese 35 grams
- olive oil 15 grams
- black pepper 1 teaspoon
Steps for Almond tuna bread
1
Prepare the required ingredients.
2
Ingredients needed for tuna filling.
3
Put all the ingredients in the main ingredients into the bread maker and start the dough mixing process.
4
Add butter when kneading into a smoother dough.
5
Knead the dough to the expansion stage to stretch out the film.
6
Wrap it round, place it in a basin, cover it with plastic wrap and ferment until it is 2.5-3 times in size.
7
Stir the drained tuna with a fork.
8
Heat the pan and add olive oil to saute the chopped onions until fragrant.
9
Add tuna and stir fry.
10
Add black pepper and salt and stir well, and turn off heat.
11
Allow to cool, add shredded mozzarella cheese and mix well.
12
Fermented dough.
13
Remove the dough and divide it into 6 equal portions, round it, and relax for 15 minutes.
14
Squish the relaxed dough, roll it into an oval shape, and turn it over.
15
Add appropriate amount of fried tuna filling.
16
Make sure the seal is pinched tightly to avoid cracking during baking.
17
Place the bread with your lips closed down in a baking sheet.
18
Place it in the oven and ferment for a second time for about 40 minutes.
19
Brush the egg liquid and sprinkle with chopped almonds.
20
Preheat the oven to 180 degrees and bake the middle layer for 20 minutes, covering with tinfoil halfway to avoid excessive coloring.Almond tuna bread Make Tips
Pig Tips
During secondary fermentation, put a bowl of warm water in the oven to keep the inside of the oven moist.
Due to the different degree of water absorption of flour, do not add all the water at one time. You can reserve 10-15 ml of water.
During secondary fermentation, put a bowl of warm water in the oven to keep the inside of the oven moist.
Due to the different degree of water absorption of flour, do not add all the water at one time. You can reserve 10-15 ml of water.