Tabby Tuna Bread 鲔鱼喵喵面包

Attempted this recipe once when I first started bread baking in 2013 from the book 烘焙新手必备的第二本书 The Second Book of Baking for Beginners by Carol Hu 胡涓涓. This 392 pages baking book is one of the best value for money book for beginners as the book comes with pictorial illustration on every step by step preparation until the completion for all the breads featured. Even being self taught and baked vigorously for 2 years+, I still find the recipes challenging. A ever green 'hands on' bread baking bible that will never go out of date.

Unfortunately, her books is only published in Chinese language until now.  I hope her books would be printed in English language to benefit more people one day. If you do not have her book, you may also get check for this recipe from her site.

鲔鱼喵喵面包 
Tabby Tuna Bread 
Recipe adapted from Carl Hu's

Ingredients 
(A) Fillings
1/2 Onion, diced
1 Canned Tuna in Oil (drained)
2 Potatoes (cooked and mashed)
6 Tbsp Sweet Corn Kernel
1/4 Tsp Salt
Pepper
2 Tbsp Cheddar Cheese (finely grated)

(B) Plain Bread Dough
300g UHT Fresh Milk
1 Tsp Instant Yeast
40g Castor Sugar
540g Bread Flour
60g Cake Flour
2 Grade A Eggs
50g Corn Oil
1/2 Tsp Salt

(C) Chocolate Bread Dough
90g UHT Fresh Milk
1/2 Tsp Instant Yeast
1 Tsp Castor Sugar
150g Bread Flour
1.5 Tbsp Unsweetened Cocoa Powder

Egg Wash (Optional)

Directions

Combine all the ingredients (A) into a mixing bowl until evenly combined. Store in the fridge until ready to use.

In the bowl of a stand mixer with dough hook attachment, combine all ingredients from (B) and mix with lower speed until combined. Add more milk (when necessary) if the mixture is to dry and crumbly to form a smooth dough. 

Continue using the mixer to knead with medium speed for another 15-20 mins. Once you are able to stretch the dough to a thin membrane before breaking, it is ready for proofing. Otherwise, continue kneading for another 5 mins. 

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof in a warm place (under 28 celsius degrees)  for 1-2 hours or until doubled in size. 

Repeat the same process for making of the chocolate dough. In a separate mixing bowl, combine all ingredients (C) and knead for 8-10 mins until the dough is smooth and non sticky.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof for 1-2 hours or until doubled in size. 

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

Punch down the dough. Divide dough into 12 ps of 60g equal portions and another of 24pcs of 15g equal portions. Mould it round. Let it rest for another 15 mins.

Lightly dust the work top with bread flour, using a rolling pin, roll out the 60g dough into round disc while using palm to shape the 15g balls into teardrop shape. 

Fill the center of the round disc with 2 Tbsp of tuna filling. Round and seal the seams tightly. Place the bread onto baking tray. Take 2 pcs of the 15g tear shape dough and tuck 1/2 of the dough underneath  the top part of the tuna bread to create the ears. Brush a light coat of water over the adjoining part where the lines and attachment part connects.

Roll the chocolate dough into long thin strips. Adjust and trim the length to create whiskers and facial lines on the bread.  Repeat the process for the remaining dough until completed. 

Lightly sprinkle water over the bread and leave to proof into an unheated oven for 50-60 mins.

Apply egg wash and bake in a preheated oven on the middle lower rack at 170C degrees for 18-20 mins, or until the bread surface turns golden brown.

Remove from oven. Leave to cool completely on cooling rack before storing / consuming.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours