In case you are wondering, these are tuna buns in the shape of fish! Surely they look like puffers than a regular fish because they lost their tails during proofing :(
Inspiration for these cuties came from a book I recently borrowed from the neighbourhood library. Nowadays I no longer purchase a new cookbook for the sake of 2 or 3 recipes inside. At the risk of sounding cheap, I like to check out a library copy first to determine if it’s worth buying.
Last week, while I was browsing in my favourite section in Kinnokuniya Orchard, I came across a woman who had an array of cookbooks laid out on a table before her. In doing so she managed to cover most of the New Arrivals that were occupying the table in the first place. Oblivious to incredulous stares from shoppers around her, she fervently copied recipe after recipe from the cookbooks onto a writing pad. And as if that wasn't despicable enough, she started to dictate (quite loudly, if I may add) to a friend using her mobile phone!
It makes me feel kinda relief to know there’s a cheaper someone out there.
I've been dying to spin my new toy since it was delivered last week. The KA works like a dream when it comes to kneading bread dough.
Inspiration for fish-shaped bun from ［日式麵包］by邱勇靈 / 屈禮芬
Bread dough by Carol
1 can tuna flakes in water, drained
Salt and pepper, to taste
270 grams bread flour
30 grams all-purpose flour
30 grams caster sugar
¼ teaspoon salt
3 grams (3/4 teaspoons) instant yeast
1 egg (about 50 grams)
140 grams water
30 grams butter, softened
To make the Tuna Filling: Mix all the ingredients together. Set aside.
To make the bread: In the bowl of stand mixer fitted with dough hook, stir all ingredients (except the butter) together on low speed until everything comes together. Then mix in butter. Increase mixer speed to medium and knead dough until smooth, elastic and comes away from sides of bowl in a ball. Dough should be soft and pliable.
First proof. Shape dough in a boule fashion place in lightly greased bowl. Cover with clingfilm and leave in microwave oven to proof. To create a warm environment for successful proofing, put a mug of hot water beside the dough. Close the oven door and leave to proof for one hour.
Using your index finger, make a hole in centre of dough. If indentation remains, dough is ready for next step.
Divide and rest. Gently deflate dough and divide into 12 equal portions. Form each into boule fashion. Cover with wet towel and leave to rest for 15 minutes.
Fill and Shape. Roll each dough portion into oval disk. Fill each portion with tuna filling and form into desired shape. Raisins form the “eyes”.
Second proof. Lay the “fish” on baking tray. Cover with wet towel and leave to proof for 40 minutes or until the “fish” double in size.
Bake. Meanwhile, place a rack in the centre of your oven and preheat the oven at 200 degrees C. Before baking, brush each “fish” gently with egg wash. Bake for 10 - 12 minutes until light golden.
If you want to try a hand at making these fish, be sure to roll the tails flat during the shaping stage. Otherwise you'll end up with tail-less fish like mine!