Keto Tuna Buns | 生酮吞拿魚蛋白包

These savoury tuna salad filled buns take less than an hour to prepare and definitely hit the spot. You can also get creative and fill these buns with other ingredients to your liking :)

💡Beat the egg whites to super stiff peaks. This is key to a fluffy bread loaf.
💡I don't recommend replacing allulose with other keto sweeteners as allulose helps a lot in giving the bread a softer texture.

More sharing on my meals and keto journey on IG. Follow me:   / ketofoodie.hk  

Ingredients (3 servings):
3g instant yeast
30g lukewarm water (below 40°C)
1 tbsp inulin (or 5g sugar/honey)
30g unflavoured egg white protein powder https://amzn.to/3Q2xcF3
2g oat fibre
50g lukewarm water
1 tsp apple cider vinegar/lemon juice
10g allulose
Pinch of salt
40g canned tuna
15g mayo
Ground seaweed (for garnishing)

Instructions:
1. Dissolve instant yeast and inulin in 30g lukewarm water. Set aside for 10 mins for proofing.
2. In a large bowl, add yeast mixture, egg white protein powder, allulose, oat fibre, 50g lukewarm water, apple cider vinegar and a pinch of salt. Beat on high speed until very, very stiff peaks form. This can take over 15mins, depending on the efficiency of your whisk.
3. Set aside the batter for 15 mins for the yeast to work. Meanwhile, preheat the oven to 170°C and prepare the filling by combining the tuna and mayo. Divide the tuna fillings into three portions.
4. In a paper bun mold, add 2-3 spoonfuls of egg whites, then gently add tuna on top, a little at a time. Add another 2-3 spoonfuls of egg whites on top to cover the fillings. Smoothen out the top with a spoon.
5. Bake the buns at 170°C for 13-15mins.
6. The buns are best served hot. You can store them in an air-tight container at room temperature for up to two days. To reheat the buns, pop them in the microwave and reheat for 20 seconds.

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這些生酮無麩質吞拿魚沙律麵包只需不到一個小時就可以準備好，方便快捷，大家快來試試吧～

💡 將蛋白打至極度挺立的狀態，是令麵包蓬鬆的關鍵。以最高速打發，一般需時10-15分鐘(視乎打蛋器速度或需20分鐘以上)。舉起打蛋器，檢查並確保蛋白尖銳可朝天挺直不下垂。

💡乳清蛋白粉、豌豆蛋白粉、小麥蛋白粉等因含有脂肪，將無法打發起來，因此不適用於此食譜

💡不建議用其他生酮甜味劑代替阿洛酮糖，因為阿洛酮糖主要作用是使麵包更柔軟。

💡台灣朋友請注意: 有酮學反映用烘焙坊
買的乾燥蛋白粉做不成功，而在蝦皮買的一個牌子叫”永銓蛋白粉”就成功了💪🏼

在 IG 上關注我，裡面有更多我的低醣日常分享及外食推介。  / ketofoodie.hk  

材料（3件）：
3克 速發酵母
30克 溫水（40°C以下）
1湯匙 菊粉（或5克糖/蜂蜜）
30克 無調味蛋清蛋白粉 https://amzn.to/3Q2xcF3
2克 燕麥纖維
50克 溫水（40°C以下）
10克 阿洛酮糖
1茶匙 蘋果醋/檸檬汁 (或半茶匙他他粉)
少許 鹽
40克 罐頭吞拿魚
15克 蛋黃醬
少量 海苔碎（裝飾用）

做法：
1. 將速發酵母和菊粉溶解在 30 克溫水中。靜置10分鐘待發酵，目的是確保酵母產生泡沫，代表其仍具有活性。
2. 在一個大碗中，加入酵母混合物、蛋清蛋白粉、阿洛酮糖、燕麥纖維、50克溫水、蘋果醋和少許鹽。以最高速打發，直到蛋白達到非常、非常堅挺的乾性發泡。
3. 將麵糊擱置15分鐘，讓酵母發揮作用。同時，將烤箱預熱至170°C，並準備餡料，將吞拿魚和蛋黃醬混合在一起，分成三等份。
4. 在一個麵包紙模中，加入 2-3 大勺蛋白，然後輕輕地放上吞拿魚，一次放一點。最後上面再加入 2-3 勺蛋白以覆蓋餡料。用勺子把頂部弄平。
5. 170°C烤13-15分鐘。
6. 麵包趁熱享用味道最佳。您亦可在室溫下將它們存放在密封容器中長達兩天。放入微波爐重新加熱 20 秒後會變更柔軟。
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