Almond tuna bread(xing ren jin qiang yu mian bao )

Almond tuna bread

Introduction:

"I've been busy recently, and I don't know what I'm busy with. Anyway, I'm not idle every day. Now I'm addicted to making bread again. Every breakfast is bread. I haven't made salty bread for such a long time, because my husband doesn't like the salty and sweet taste. Since he doesn't like it, I'll do it once in a while. If he doesn't eat it, some people will eat it, ha ha. I didn't expect the bread to taste really good before I made it. Even my husband ate one and kept saying it was delicious. Ha ha, it overturned his view on salted bread. The almond on the surface and the tuna stuffing, it's really fragrant to take a bite. Don't miss the children's shoes that like salty bread. The recipe comes from "teacher Meng's 100 courses of bread". There is no white sesame at home, so we spread crushed almonds on the surface. It's really more delicious. "

Production steps:

Step 1: prepare the ingredients you need.

Step 2: ingredients for tuna stuffing.

Step 3: put all the ingredients in the main ingredients into the toaster and start the dough mixing process.

Step 4: add butter when kneading into a smooth dough.

Step 5: knead the dough to the expansion stage to support the film state.

Step 6: round, put it into the pot, cover it with plastic film and ferment it to 2.5-3 times of the size.

Step 7: disperse the drained tuna with a fork.

Step 8: heat the pan, add olive oil and saute the onion.

Step 9: add tuna and stir fry.

Step 10: add black pepper and salt, stir well, turn off.

Step 11: cool and add mozzarella cheese. Mix well.

Step 12: fermented dough.

Step 13: divide the dough into 6 equal parts after exhausting, round and relax for 15 minutes.

Step 14: flatten the loose dough, roll it into an oval shape and turn it over.

Step 15: add the right amount of fried tuna stuffing.

Step 16: make sure the seal is tight to avoid cracking during baking.

Step 17: tuck in the bread and place it in the baking tray.

Step 18: put it into the oven and ferment for about 40 minutes.

Step 19: brush with egg and sprinkle with crushed almonds.

Step 20: preheat the oven 180 degrees, bake in the middle layer for 20 minutes, cover with tin foil in the middle to avoid too deep coloring.

Materials required:

High flour: 150g

Low powder: 50g

Sugar: 15g

Salt: 1 / 4 teaspoon

Yeast powder: 1 / 2 tsp

Water: 70 ml

Salt free butter: 15g

Crushed almonds: 30g

Egg liquid: right amount

Tuna in oil: 100g

Minced onion: 50g

Mozzarella cheese: 35g

Olive oil: 15g

Black pepper: 1 tsp

Note: when pig prompts the second fermentation, put a bowl of warm water in the oven to keep it moist. Due to the different degree of water absorption of flour, do not add water at a time, you can reserve 10-15 ml of water.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Xing Ren Jin Qiang Yu Mian Bao