curry tuna buns

The next time that you have leftover curry tuna at home, why not use the leftovers to bake curry tuna buns?

Alternatively, curry tuna is sold in cans at the local supermarket. When it comes to canned tuna, I prefer to buy Ayam brand.

When I shaped these buns, I used the teeth of the fork to press into the edges of the bun. The intention was two-fold:-

(a) to press down on the edges; and

(b) to shape the edges.

I achieved (a) but not (b). As the dough continued to rise after shaping them, the edges of the dough lost the design of the teeth marks. Despite this, I was very pleased with the end result because the dough continued to rise tremendously after shaping them.

INGREDIENTS

1/4 cup castor sugar
1 cup warm milk
2 eggs (lightly beaten)
1/2 cup butter (softened)
1 1/2 tsp salt
4 cups bread flour
2 1/4 tsp instant dry yeast
curry tuna
egg wash (comprising 1 egg mixed with a little water)

METHOD

1. Place all the ingredients (except the bread flour, yeast, curry tuna and egg wash) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough for 5 minutes.

6. Separate the dough into 12 portions and shape each portion into a ball.

7. Roll out each portion and spread some curry tuna filling. Fold the dough into half and use the teeth of the fork to press down on the edges of the dough.

8. Place each portion on a baking tray that has been lined with baking paper.

9. Cover the baking tray with a dry cloth and leave for 1 hour or until the dough has doubled in size.

10. Bake in an oven preheated to 190 degrees celsius for 20 minutes.

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