Everything Dough (18)....Pan-Baked Curry Tuna Bread . 萬用麵糰之十八....鍋烤咖喱吞拿魚包

Everything Dough (18)....Pan-Baked Curry Tuna Bread

萬用麵糰之十八....鍋烤咖喱吞拿魚包

I was busy the past few weeks, so I didn't share it here for quite a while even though cooking and baking at my home have still been carried on. Someone has messaged me privately and asked if she could make breads using everything dough without an oven. I replied and said yes. We could always have different ways to make yummy breads as long as you are willing to try.

Today, I share it here the pan-baked bread, and I used curry powder, canned tuna, kernel corns and chopped onion as the fillings. It turned out very yummy.

過去數週我有事忙着，雖然家裡烹飪和烘焙無缺，但無暇在這裡分享。

有朋友私下發訊息問我，她很喜歡我的萬用麵糰，也很想在這跟我學做麵包，但她家裡没烤箱，問有那些麵包能夠没烤箱都能做到。我回答說有的。其實只要肯嘗試，我們是可以用不同的方法做出美味的麵包的。

今天抽空做了個煎鍋去烤的麵包，我還用了咖哩粉，罐装吞拿魚、玉米粒和碎洋蔥做餡料，使鍋烤麵包更加惹味好吃。

Everything Dough (18)....Pan-Baked Curry Tuna Bread

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Fresh Yeast 12g (Instant Yeast   4g OR Sourdough 90g )
Sugar   10g
Salt       4g
Oil        30g
Milk 170-190 ml ( Use milk to substitute water, depending on the humidity and flour)

Curry Tuna Filling:
Canned Tuna 220g
Corn Kernel  50g
Chopped Onion  30g
Mayonnaise  2 tsp
Miracle Whip  2 tsp
Curry Powder 1 tsp
White Pepper  1/4 tsp

Method:
1. Make the filling of Curry Tuna well and leave aside

2. Add everything dough ingredients to the stand mixer, knead until smooth and elastic 
3. Place in an oiled bowl, turn dough to coat all sides, cover with a plastic cling and let rise inside the fridge until doubled 
4. Punch down and divide the dough into eight pieces; knead, round and let relax for 15 minutes
5. Pat each portion into a flat round sheet, add in one portion of the tuna filling，shape round and pat into a 2cm thick flat bread one by one

6. Preheat frying pan over medium heat, oil it with a kitchen paper, and lay a baking paper on the pan, put the flat breads on top of the baking paper, pan-bake the breads with lid on over medium low heat for 6 minutes and turn over and bake for another 6 minutes or until done

Cooking Tips:

1. I have had one portion pan-baked right after the first rise, and the other portion using the usual bread procedures with final proof, but the result proved that no final proof needed for this pan-baked bread.  It is very tasty indeed.
2. It does not taste like Chinese buns but breads

萬用麵糰之十八....鍋烤咖喱吞拿魚包
                                  

材料： 
高粉  250g

低粉   50g
鮮酵 12g ( 速酵 4g 或  酸種  90g)
糖      10g
鹽        4g
油      30g
奶    170-190ml(用奶代水，視乎粉受水程度）

咖哩吞拿魚餡：
罐裝吞拿魚 220 g
玉米粒 50g
碎洋蔥  30g
蛋黃醬  2 tsp
奇妙醬  2 tsp
咖哩粉 1 tsp
白胡椒粉 1/4 tsp
鹽    少許

做法：

1. 將咖哩吞拿魚餡材料拌勻，備用
2. 將所有材料放入廚師機，揉搓至光滑和有彈性
3. 大碗略抹油，將麵團放入沾上油，上蓋保鮮膜，再放入冰箱內，直到 發起至兩倍
4. 將麵團分成8份; 揉圓，鬆弛15分鐘
5. 將每個麵團用手按平成圓塊，包入 1/8 份餡料，收口，滾圓再按平成厚約 2 cm 圓餅，不用二發
6. 中火預熱煎鍋，用廚紙抹上一層油，放上一張裁好的烘焙紙，把圓餅形麵包放上，加蓋轉中小火烤 6 分鐘，翻轉再多烤 6 分鐘或至熟

提示：
1. 我試過有些只做一發，有些也做二發，發覺只做一發已足夠，已很好吃
2. 這個吃來像一般麵包口味，不像中式包點