Tuna Mayo Bread, Japanese Souzai Pan

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Tuna Mayo Bread, Japanese Souzai Pan

Tuna Mayo Bread is one of the best souzai pan. Enjoy the crunchy onions, the savory aroma of burnt mayonnaise, and the full flavor of tuna.
Prep Time 20 mins
Cook Time 1 hr
Rest After Cook 20 mins
Keyword Bread
Servings 300 g of wheat in the dough
INGREDIENTS
  • Dough made from 300g of wheat (check this dough recipe ,*1, *2)
  • canned tuna (either in water or in oil(*3)) 150 g
  • onion 50 g
  • mayonnaise 3 Tbsp
  • soy sauce 1 Tbsp
  • pepper
INSTRUCTIONS
Second Fermentation
  • When the dough has doubled in size, start forming.
  • Gently press the dough 2-3 times to release the gas.
  • Take out the dough and cut it into pieces of desired weight (*2).
  • After forming into a round, use a rolling pin to roll out the dough into a circle about 1 cm thick.
  • Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
Making the topping
  • Drain the water from the tuna well (*4).
  • Chop the onion finely.
  • Mix all ingredients together.
Baking
NOTES
*1 Using 300g of flour, the number of doughs that can be formed after the first fermentation is as follows;
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough
*2 For a side souzai pan with toppings, I recommend 45g or 60g.
45g will turn out to be about 10cm in diameter. This is a palm size bread, good for picking up when you are a little hungry.
A 60g loaf is just under 15cm in diameter. It is about the same size as the souzai pan sold in Japanese bakeries.
*3 I like bread with a lot of ingredients, so I use a little extra topping for the dough. Adjust the amount according to the amount of dough, the amount of canned food you have, and your own preference.
*If you don’t drain the water well, the bread will become soggy. Make sure to drain the water thoroughly.
*5 Keep the edges and press the center firmly. It will puff up to some extent during baking.
*6 The toppings should be spread out as thinly as possible, so that the moisture is released properly during baking. For example, if you put a lot of toppings in the middle, the moisture in that area will not be blown away, and the moisture will seep out after a while of baking.
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