Here's the recipe for the buns.
Actually, I made this bread a long time ago during the summer, but I haven't gotten around to posting about it until now.
My thoughts on the recipe: The dough was hard to knead for some reason. It took me a really long time. The end result, however, was really good! I loved eating it. It just tastes like the basic bread they sell at Asian bakeries. The bread was soft and the crust was a bit crunchy. (I probably baked it a little too long.) I loved eating it because of the bread. I didn't like the filling as much, but that's only because I don't like mayo with tuna anymore so I skimped on the mayo. Before, I loved eating mayo and tuna sandwiches, but now I realize how much fat there is and how unhealthy it is to eat a lot of mayonnaise. Anyway, I digress, if you haven't tried out this recipe yet and you like eating savory bread you should try this.
Super sticky dough!
Portioned out and resting.
Here they are shaped and rising.
I put the filling in. I didn't have any of those dried parsley.
<3
That's how big they were.
L<3ve them. L for love :) I made them while I was also making cream puffs. It was a bit stressful because I found out that the baking times and temperature was different. As a result, I had to leave the puff's batter in the bag for a while.
oooo nice buns! try squeezing mayo and adding corn kernels next time :D wow your cream puffs look awesome; 2 layered! i only did that once and it was a time consuming task!! kudos!
ReplyDeleteLove the shape of these buns! The few times I've worked with a really sticky dough, it's ended in disaster =( haha...
ReplyDeleteGood job in shaping them into pretty hearts :)! I agree with Grub, adding some mayo would make them taste even better (if you like mayo that is!).
ReplyDeleteLove is in the air! :D Those are beautiful tuna buns! I like them. Must be so fun making them :)
ReplyDeletei understand how difficult it is when you said sticky dough and this buns looks nice and thanks for dropping by my blog.
ReplyDeleteGrub, That sounds like a great idea! Thanks. Hmm, I think cream puffs are ok. I started making cream puffs because of my piano teacher a long time ago. Random, huh? :) She gave me some homemade ones because she's a really nice teacher. I asked for the recipe and started making cream puffs. I got the recipe from My Buttery Fingers.
ReplyDeleteVon, Yea, working with sticky dough can be frustrating sometimes. Luckily, the outcome was good. Thank you for your sweet words.
Cooking Gallery, Thank you. :) I do like it actually, just not the health aspects of it. ;)
Mary, Posting it on Valentine's Day would've been a great idea. Haha, next time. Thank you.
Lena, You're welcome. Your blog is very pretty. :) Keep up the good work.
I'm so happy to have found your blog this morning. Kudos on your delicious postings. I love it when young people show an interest in real food and in preparing it.
ReplyDeleteI'm your newest "follower".
Best,
Bonnie
I'm very scared of stick dough. You have a pair of great hands for kneading bread. The heart-shaped bun is so pretty! Definitely melting the heart of your closed one. ;)
ReplyDeleteBonnie, Thank you for your sweet words. :) I just recently discovered your blog too. I forgot how I found it, but I look forward to reading more posts from you.
ReplyDeleteFood For Tots, Aww, thank you. :) You're so kind.
I'm glad you said your dough was sticky, I've been making bread (trying to anyway!) recently and the recipe I follow gives me a really wet sticky dough. I end up adding lots more flour as I think it too hard to work with - I bet that just makes it hard and less moist and fluffy. I should be more brave and persevere! You've inspired me to try again!
ReplyDeleteBy the way, I love the tuna buns you can buy in Hong Kong and think your Herat Tuna Buns look very delicious!
PlumLeaf, Oh, I've seen some of the breads you make. They look perfect to me. I enjoy seeing your upcoming bread posts. Yes, I've read that adding too much flour can make the bread tougher. However, I have also read that in different countries or for different brands of bread flour some absorb moisture better than others. So I think it also depends on the type of bread flour you have.
ReplyDeleteThank you! I've never been to Hong Kong, but I do go I'll be sure to check them out. :)