Tuna Bread
金枪鱼面包 · pan chinese cuisine
Tuna Bread is a medium recipe from the self-published legacy Chopzen collection, catalogued as baking, bread.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If Dough stays slack and sticky and never passes the windowpane test even after extended kneading.: Knead the dough until smooth before adding butter and salt; if the fat is already mixed in, rest the dough 10-15 minutes and keep kneading until it stretches into a thin, translucent window.
- If Finished buns turn out dense and dry.: Handle the stickiness with oiled hands or a bench scraper instead of adding flour; the dough should remain slightly tacky for a light, moist crumb.
- If Buns come out soggy around the filling and liquid pools on the pan.: Drain and press the tuna dry, pat the corn kernels dry, and use a modest spoonful of filling per bun so the dough stays intact.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (8 servings)
- Energy (kcal)
- 249.4
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
bread flour高筋面粉
4.41 oz
0.71 oz
0.21 oz
egg鸡蛋
0.5 piece
milk牛奶
0.88 oz
1.15 oz
yeast酵母
1.25 piece
butter黄油
0.44 oz
salt盐
0.07 oz
tuna金枪鱼
1.76 oz
0.71 oz
mayonnaise蛋黄酱
0.18 oz
1.06 oz
0.88 oz
black pepper黑胡椒粉
to taste
Steps
- 1
Step 1
Prepare the dough: mix bread flour, sugar, milk powder, egg, milk, water, and yeast. Knead until smooth, then add butter and salt. Continue kneading until the dough passes the windowpane test.
✅ Done when: Prepare the dough: mix bread flour, sugar, milk powder, egg, milk, water, and yeast. Knead until smooth, then. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.
Watch out: Don't add the butter and salt at the start—fat coats the flour and slows gluten development, so work the dough until smooth first. Also avoid dusting with too much extra flour while kneading, which makes the bread dense.
If Dough stays slack and sticky and never passes the windowpane test even after extended kneading.:
Knead the dough until smooth before adding butter and salt; if the fat is already mixed in, rest the dough 10-15 minutes and keep kneading until it stretches into a thin, translucent window.
If Finished buns turn out dense and dry.:
Handle the stickiness with oiled hands or a bench scraper instead of adding flour; the dough should remain slightly tacky for a light, moist crumb.
- 2
Step 218 min
Prepare the filling: mix tuna, salad dressing, mayonnaise, shredded cheese, corn kernels, and black pepper. Divide the dough, fill with the tuna mixture, shape, and bake at 170°C for about 18 minutes until golden brown.
✅ Done when: Prepare the filling: mix tuna, salad dressing, mayonnaise, shredded cheese, corn kernels, and black pepper. Di. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.
Watch out: Drain the tuna well and don't overfill the buns—excess moisture or too much filling will make the dough soggy and cause the seams to burst open while baking. Pinch the seams tightly closed and place them seam-side down.
If Buns come out soggy around the filling and liquid pools on the pan.:
Drain and press the tuna dry, pat the corn kernels dry, and use a modest spoonful of filling per bun so the dough stays intact.
If Seams split open during baking and the filling spills out and scorches.:
Pinch each seam firmly to seal, set the buns seam-side down on the lined pan, and keep the filling amount moderate so the seam is not stretched.