Rose Tuna Buns

Each week I have to think of something for Darrius's lunch box as he likes varieties  now compared to previously. He told me he don't like having the same food for 2 days consecutively. *sigh* Kids these days are so darn fortunate! He did not know his poor mommy gets the same peanut butter or butter and jam sandwiches the entire week last time!

Schools here are pretty strict when it comes to food as there are students who has a host of allergies! Students are not allowed to bring anything that has nuts due to some students in his school has Anaphylaxis where it could be potentially life threatening. It is so serious that the sufferers could have an acute reaction when in contact with common allergen food such nuts.

As he has a recess and a lunch break, I will normally pack him something that is filling as well as nutritionally balanced. For recess he will normally have his fruits and some 'treats'. :)

He likes tuna so decided to make him some rose shaped tuna buns which some Munch Ministry's forummers shared previously.

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It is pretty easy to make and they are yummy! You can either bake them as a stand alone or squeeze them together in a round baking pan which has the above effect.

I used the same bread dough recipe as the Pork Floss Buns.

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Ingredients

Dough

• 250 gm Bread flour


• 25 gm Cake flour


• 5 gm Instant dry yeast


• 15 gm Milk powder


• 40 gm Caster sugar


• ½ tsp Salt


• 100 ml Water - luke warm


• 80 ml Milk - luke warm


• 40 gm Butter, cubed and softened at room temperature


• 1 Egg - whisked, for egg wash

Filling

• 1 can Tuna in brine (185 gm)


• 2 tbsp Mayonaise


• 1 tbsp Wholegrain mustard


• 1 tsp Lemon juice


• Salt and coarse black pepper to taste

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Methods

1. Prepare bread dough (refer to here) and let it proof for 1 to 1.5 hours or to double in size.


2. Remove dough from bowl onto a floured surface and punch out all the air and let it rest for 15 minutes covered with clingy wrap.


3. Cut dough equally into 7 balls, flatten with a rolling pin and place a scoop of the filling in the centre. Use a knife or a pizza cutter to cut 4 slits like the image above.


4. Once you are done wrapping the dough over the tuna, arrange them in a lightly greased round pan and let it go for second proofing for about an hour like the image below.


5. Egg wash and sprinkle some dried parsley flakes (optional) over the tuna before sending into a preheated to 160º C oven (fan forced) and bake for 20 minutes.


6. Removed from oven and cool on wire rack.

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