Everything Dough (19).... Curry Tuna Wheel Bun . 萬用麵糰之十九....咖喱吞拿魚車輪包

 Everything Dough (19).... Curry Tuna Wheel Bun

萬用麵糰之十九....咖喱吞拿魚車輪包

I like being flexible, being open, allowing changes and enjoying changes. And it can be done even in everyday life.

I like very much using the same recipe for different presentations, it's fun and it's an interesting comparison especially when it comes to taste, you will feel the differences.

I did the Pan-Baked Curry Tuna Bread yesterday, maybe you could call it English muffin as they look alike but mine was softer; and today, I used the same recipe to make wheel buns with the same kind of filling. It's marvelous, it looks good and tastes really delicious. And the most is, you don't feel the same like eating the Pan-Baked Curry Tuna Bread...Ooh, fun.

做人和做事，我都喜歡靈活變通，生活有變化有趣味，亦都很享受那變化過程。這態度也正好應用在我日常生活中。

我好喜歡利用相同的食譜做出不一樣的食品，我覺得這很有趣，而且也帶出一個有趣的比較，特別是在味道上，同樣的配方也會帶出不同的口味和層次。

昨天我做了鍋烤咖哩吞拿魚包，或者你可以說那是簡易鬆軟版的帶餡英式鬆餅；今天，我用同樣的食譜，卻把它做成帶同樣餡料的車輪包。成品非常棒，看起來美觀，味道也很好。分別是看起來不一樣，而吃起來跟鍋烤咖喱吞拿魚包也不相同，這感覺很有趣。

Everything Dough (19)....Curry Tuna Wheel Bun

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, then put them into the English muffin tin, covered and let rise till doubled 

6. Preheat oven 190C and bake with cover for 12 minutes or till done 

Cooking Tips:

1. It is a wheel bun not a wheel cake, it tastes totally different.

2. For all the recipes regarding my everything dough shared here, Straight Dough Method could be used depending on your time and needs.

萬用麵糰之十九....咖喱吞拿魚車輪包

                                  

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，放入不黏英式鬆餅模，上蓋，再發酵至兩倍大

6. 預熱烤箱 190C，連蓋烤約 12 分鐘

提示：

1. 這是車輪包不是車輪餅，口感全不一樣

2. 這裡所有萬用麵糰食譜都可用室溫直接法發酵