Tuna Buns: Hong Kong Style

I recently posted this 50-second reel of me making a batch of Hong Kong-style tuna buns on my instagram, @rottensugar.kitchen. I decided to follow it up with a recipe, since it got so many responses! These buns are crisp on the outside from the toasted panko, and are super soft on the inside because they're made from a milk bread dough. The tuna filling on the inside has kewpie mayo, onions, and tuna! Overall, these were super fun to make, so go ahead and try out the recipe!

TangZhong

• 97g milk

• 19g bread flour

Bread dough

• 131g bread flour

• 75g cake flour

• Pinch salt

• 37g sugar

• 1 tspn plus 1/4 tspn yeast

• 15g milk

• 17g cream

• 1 egg

• 19g oil

Panko

• Toasted Panko(fry it up in a pan with some oil until golden)

Filling

• 1 can of tuna

• Squirt of kewpie mayo

• salt and pep

• half an onion, diced

1. For the tangzhong, combine the flour and the milk in a large microwave-safe bowl and microwave for 60-90 seconds, or until thick and gloopy.

2. For the bread: Add milk and heavy cream to the tangzhong in the same bowl to cool it down. Whisk. Add egg and oil. Whisk.

3. In a stand mixer bowl, add both flours, sugar, and salt. Add in the tangzhong mixture.

4. One med-low speed, knead the dough for 5-8 min, or until relatively combined and starting to smooth out.

5. After another 5 min, the dough should be tacky and smooth.

6. Let rise overnight in the fridge.

7. Make filling: combine filling ingredients in a bowl.

8. Punch out dough and divide into 8 pieces. (I used 6 in the video, and used the two other balls to make some red bean buns).

9. Shape the pieces into balls.

10. Shape the balls into thin discs, and add filling. Seal, and proof for 30-45 min.

11. Brush with egg wash and sprinkle with panko.

12. Bake at 350F for 15 min.

13. Let cool

14. Enjoy!