Made it to the gym at 6:30am thrice in 6 days. Feeling super good about myself.
Today is Deepavali holiday. I made Tuna Buns. Spiking the tuna with lime zest and chilli flakes was a real brainwave!
On a trip to Taipei in September, I managed to lay my hands on a pack of Hokkaido bread flour named “The bunny that loves to dream” (爱作梦的小兔子). It came with a recipe.
I don’t read Japanese so I asked the very nice Aiko from our Tokyo office to translate the names of the ingredients for me. If you're interested, here is what she came back with:
17 grams sugar
3 grams dried yeast
5 grams salt
6 grams skimmed milk (I’m assuming it’s milk powder)
250 grams flour
180 grams water
10 grams butter, softened
A staff in Champion Hands recommended an instant yeast - Shirakami Kodama Koubo (白神酵母) - suitable for bread machine dough. She suggested 1 packet (5 grams) of said Koubo (yeast) for every 250 grams of flour.
I kneaded my bread dough by hand using the technique which I learnt at Brettschneider's.
Bread dough: 17 grams caster sugar, 1 packet (5 grams) Shirakami Kodama yeast, 5 grams salt, 250 grams Reve de Lapin flour, 45 grams low fat milk, 135 grams water, 10 grams butter (softened)
Filling: 2 x 150 grams tuna flakes in sunflower oil, 1 small red onion (finely chopped), 1 teaspoon lime zest, 1/2 teaspoon dried chilli flakes, 2 tablespoons Japanese mayonnaise, a pinch of sea salt
Topping: shredded cheese, dried Italian herbs
Proofing: 60 minutes + 15 minutes + 60 minutes
Baking: 200 degrees C, middle rack, 17 minutes