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Cheesy Tuna Bread Rolls with Coconut Crust
With the sweltering heat in Shanghai starting to set in, why not enjoy some fragrant bread to bring comfort? This loaf has a crispy crust with a wonderfully rich interior texture. A delicious Cheesy Tuna Bread Rolls with Coconut Crust recipe.
- Prep
- 5m
- Cook
- 2m
- Total
- 7m
- Servings
- 8
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Cheesy Tuna Bread Rolls with Coconut Crust
| Ingredient | Amount |
|---|---|
| Bread Dough | |
| bread flour | 250g |
| salt | 3g |
| sugar | 40g |
| milk powder | 12g |
| yeast | 4g |
| milk | 55g |
| warm water | 55g |
| egg | 1 as needed |
| butter | 30g |
| Filling | |
| canned tuna | 160g |
| corn kernels | 100g |
| onion | 20g |
| carrot | 50g |
| mushroom | 25g |
| mayonnaise | 50g |
| mozzarella cheese | 100g |
| processed cheese slices | 4 as needed |
| Coating | |
| desiccated coconut | 100g |
| water (for spraying) | a little |
- Bread Dough
- bread flour250g
- salt3g
- sugar40g
- milk powder12g
- yeast4g
- milk55g
- warm water55g
- egg1 as needed
- butter30g
- Filling
- canned tuna160g
- corn kernels100g
- onion20g
- carrot50g
- mushroom25g
- mayonnaise50g
- mozzarella cheese100g
- processed cheese slices4 as needed
- Coating
- desiccated coconut100g
- water (for spraying)a little
Cooking StepsHow to cook Cheesy Tuna Bread Rolls with Coconut Crust step by step
-
Step 1(In hot weather, chill the stand mixer bowl in the fridge for 10 minutes first to help control dough temperature.) Place all dough ingredients except butter into the stand mixer. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4 minutes.
-
Step 2Add the softened butter. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4-5 minutes.
-
Step 3The dough is ready when it passes the windowpane test — you should be able to stretch a thin, translucent membrane without it tearing.
-
Step 4Shape the dough and place it in a proofing container. Let it rise in the oven at 30°C for 60 minutes.
-
Step 5While the dough is rising, prepare the filling: drain the tuna well, squeeze excess water from the corn kernels, and finely dice the onion, carrot, and mushroom.
-
Step 6Add the mayonnaise and mix everything together evenly.
-
Step 7Stir in the mozzarella cheese, then divide the mixture into 8 equal portions, about 50g each. Set aside.
-
Step 8Once the dough has doubled in size, remove it and punch it down to release the gas.
-
Step 9Divide into 8 equal pieces, about 60g each. Cover and let them rest for 20 minutes.
-
Step 10Flatten each dough piece with your hands or a rolling pin — thicker in the center, thinner around the edges.
-
Step 11Cut each cheese slice into quarters. Place 2 quarters in the center of each dough round.
-
Step 12Add a portion of the tuna filling on top of the cheese.
-
Step 13Pinch the dough together to seal the filling inside.
-
Step 14Lightly spray the surface with water.
-
Step 15Roll the buns in desiccated coconut to coat evenly.
-
Step 16The coconut coating gives the bread a deliciously crispy crust.
-
Step 17Place a pan of warm water at the bottom of the oven. Let the buns proof a second time at 30°C for 40 minutes.
-
Step 18Use scissors to cut a cross on top of each bun. Lightly spray with water.
-
Step 19Cut deep enough so the cheese filling is just visible through the opening.
-
Step 20Preheat the oven to 180°C top heat, 170°C bottom heat.
-
Step 21Bake on the lower rack for 18 minutes. Keep an eye on the browning — if the tops are browning too quickly, cover loosely with aluminium foil for the last 5 minutes.
-
Step 22The bread is done when the surface is a beautiful golden brown.
-
Step 23Crispy on the outside, packed with rich filling inside — one of these is a meal in itself!
Cheesy Tuna Bread Rolls with Coconut Crust
With the sweltering heat in Shanghai starting to set in, why not enjoy some fragrant bread to bring comfort? This loaf has a crispy crust with a wonderfully rich interior texture. A delicious Cheesy Tuna Bread Rolls with Coconut Crust recipe.
Ingredients
- Bread Dough
- 250g bread flour
- 3g salt
- 40g sugar
- 12g milk powder
- 4g yeast
- 55g milk
- 55g warm water
- 1 as needed egg
- 30g butter
- Filling
- 160g canned tuna
- 100g corn kernels
- 20g onion
- 50g carrot
- 25g mushroom
- 50g mayonnaise
- 100g mozzarella cheese
- 4 as needed processed cheese slices
- Coating
- 100g desiccated coconut
- a little water (for spraying)
Instructions
-
(In hot weather, chill the stand mixer bowl in the fridge for 10 minutes first to help control dough temperature.) Place all dough ingredients except butter into the stand mixer. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4 minutes.
-
Add the softened butter. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4-5 minutes.
-
The dough is ready when it passes the windowpane test — you should be able to stretch a thin, translucent membrane without it tearing.
-
Shape the dough and place it in a proofing container. Let it rise in the oven at 30°C for 60 minutes.
-
While the dough is rising, prepare the filling: drain the tuna well, squeeze excess water from the corn kernels, and finely dice the onion, carrot, and mushroom.
-
Add the mayonnaise and mix everything together evenly.
-
Stir in the mozzarella cheese, then divide the mixture into 8 equal portions, about 50g each. Set aside.
-
Once the dough has doubled in size, remove it and punch it down to release the gas.
-
Divide into 8 equal pieces, about 60g each. Cover and let them rest for 20 minutes.
-
Flatten each dough piece with your hands or a rolling pin — thicker in the center, thinner around the edges.
-
Cut each cheese slice into quarters. Place 2 quarters in the center of each dough round.
-
Add a portion of the tuna filling on top of the cheese.
-
Pinch the dough together to seal the filling inside.
-
Lightly spray the surface with water.
-
Roll the buns in desiccated coconut to coat evenly.
-
The coconut coating gives the bread a deliciously crispy crust.
-
Place a pan of warm water at the bottom of the oven. Let the buns proof a second time at 30°C for 40 minutes.
-
Use scissors to cut a cross on top of each bun. Lightly spray with water.
-
Cut deep enough so the cheese filling is just visible through the opening.
-
Preheat the oven to 180°C top heat, 170°C bottom heat.
-
Bake on the lower rack for 18 minutes. Keep an eye on the browning — if the tops are browning too quickly, cover loosely with aluminium foil for the last 5 minutes.
-
The bread is done when the surface is a beautiful golden brown.
-
Crispy on the outside, packed with rich filling inside — one of these is a meal in itself!
