TAILS!

What the fish! Those fish-shaped buns on my last post were subjected to an incredulous amount of ridicule. 

"Why haven't they got tails?"  being the most popular question.

"They look like pineapple tarts!" exclaims Serena.

I blame the cookbook and its author.  

Maki must have secretly rolled her eyes when she saw the 'fish'.  ("Maybe Fun doesn't know what a fish looks like!")  Since she has a sweet nature she does not call me stupid outright (which I downright appreciate).  Instead, she directed me to a Japanese website that contains step-by-step demonstration on how to form a kawaii 魚の形パン（fish-shaped bun).   Even if you don't understand Japanese, you'll won't be totally at sea.



Fish-shaped Buns with Spicy Tuna Filling
Makes 12

Spicy Tuna Filling

2 cans tuna flakes in water, drained

2 small red onions, chopped

Olive oil

Mayonnaise

Dijon mustard

Anchovy paste

Dried chilli flakes

Bread Dough

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 60 grams)

130 grams water

30 grams butter, softened

Finish

Eggwash

To make the Spicy 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.

Now fill and shape.

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.

They all have tails - and its all thanks to Maki!  Now people are complaning that the buns have way too much filling.  Really, there's no pleasing these people is there?!  The answer is to stop trying to.