Cheese Mashed Potato Tuna Buns 芝士薯蓉吞拿魚包

Ingredients:

Bread Dough:
Bread flour – 300 g
Water – 200 ml
Sugar – 5 g
Yeast – 5 g
Salt – 3 g
Butter – 20 g
Beaten egg – a little, for brushing

Filling:
Potatoes – 2
Shredded cheddar cheese – as needed
Fried onion bits & chopped onion – as needed
Canned tuna – as needed

Seasoning:
Mixed herbs, black pepper, garlic salt – to taste

Topping:
Mixed herbs, black pepper, garlic salt, shredded cheddar cheese – to taste

Tips:
＊Always preheat the oven.
＊Every oven varies — adjust temperature and baking time accordingly.
＊Adjust the water amount based on humidity and the flour’s absorption.
＊In cold or dry weather, let the dough rest and proof inside the (switched-off) oven with a small bowl of hot water beside it to add warmth and humidity.
＊You can prepare the mashed potato filling a day ahead and refrigerate — it firms up and becomes easier to handle when wrapping.
＊If you have leftover mashed potato filling, make Baked Potato Cups — check out the other video!

材料:
麵包部份:
高筋麵粉 300克
水 200毫升
糖 5克
酵母 5克
鹽 3克
牛油 20克
少量蛋液 掃包面用

餡料部份:
薯仔2隻
車打芝士碎
炸洋蔥碎 洋蔥碎
罐頭吞拿魚
各適量

調味料:
混合香草 黑胡椒碎 蒜鹽各適量

表面裝飾:
混合香草 黑胡椒碎  蒜鹽 車打芝士碎各適量

貼士:
＊焗爐要預熱
＊每個焗爐火候不同，溫度和烘焙時間要作出適當調整
＊水量因應天氣濕度 ，和麵粉吸水能力而調節 
＊天氣冷及乾燥時， 麵團放入(沒有開動的)焗爐內發酵鬆弛 ，放1小碗熱水在旁邊 ，增加溫度和濕度
＊早一天整薯蓉餡料部份 放入雪櫃保存 雪完餡料挺身D 容易操作和包裹
＊未用完的薯蓉餡料，可以整杯子焗薯，請留意另一條片啦