Makes: 12 buns (depends the size of buns)
For the dough
540g bread flour
1 ½ tsp. instant yeast
2 tbsp. milk powder
1 ½ tsp. Salt
20grams vegetable oil or olive oil
100grams full cream milk
Egg wash – mixture of 1 egg with 1 tablespoon of water.
For the filling
6 Eggs Boiled (halves)
1 cup grated mozzarella cheese
11/2 Cans tuna
2 tsp. Ginger Garlic Chopped
1 big Onion Chopped
12 curry leaves
2 tsp. Coriander Powder
1 tsp. Chilli Powder
2 tbsp. tomato paste
1 tsp. Salt
4 tbsp. vegetable oil
To make dough:
1_ In to a small sauce pan add water, milk and butter, heat until warm, set aside.
2_ In to a bowl shift flour, add yeast, milk powder, salt and mix by hand. Add warmed milk mixture to the flour mixture and mix to form a sticky dough. Turn the dough on to a working space, add hand full of flour and knead seven to eight minutes to make soft dough.
3_Then put the dough into a bowl, cover with plastic wrap and let the dough complete the first round of proofing, about 1 hour, until double in size.
To make filling
4_Heat the oil, add chopped ginger garlic, onion, curry leaves and saute for a minute. Add the powders, salt and coriander, saute for 2 minutes and now add tuna saute to mix, season with salt and switch off the flame.
Make the buns
5_Punch down the dough to release the air, knead briefly and form into a ball shape. Then divide into 12 equal portions.
6_Shape the buns at your desired shape. And fill the buns with tuna filling, mozzarella and one half of an egg. Place all finished buns on a baking paper lined baking sheet covered with a kitchen towel and let rise in a warm place until double in size. It took about 30 minutes.
7_Brush with egg wash and sprinkle sesame seeds on each bun and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.
8_Remove buns to cool on rack completely
Note: In this recipe water, vegetable oil and milk is measured in grams.