Onigiri Inspired Tuna Buns | Sourdough Discard Recipe | 天然酵母日式鮪魚麵包
ฝัง
- เผยแพร่เมื่อ 18 พ.ย. 2021
- These onigiri inspired Tuna Buns are perfect for quick lunches, snack or picnic food. You will love the savoury tuna filling nestled inside sourdough soft bread coated with garlicky parmesan crust. If you’re a true Malaysian, the Spicy Tuna version for you! Protein-packed, full of nutrition and super yummy! One is never enough ☝🏻 They’re easy and flavourful, no extra ingredients needed (except mayo for the spicy tuna). Let’s learn how to make these Onigiri Tuna Buns shall we?
RECIPE
180g Sourdough starter or discards
230g Bread Flour
10g Milk Powder
20g Sugar
4g Salt
110g Milk
25g Butter
1g Instant Yeast (optional) for more than a week old discards
FILLING
X1 Tuna Mayonnaise Light
X1 Spicy Tuna + 1-2 tbsp mayonnaise
COATING
Parmesan cheese powder
2 tsp Garlic powder
1-2 tsp Seaweed flakes or parsley
BAKED AT 190C @ 12-15 mins
NOTE:
⚠️ Final proofing time vary from strength of starter and temperature
⚠️ Kindly adjust hydration 10g +/- accordingly as every flour has different water absorption level
⚠️ Kindly adjust baking time according to your oven
Making Sourdough Bread [ TIMELINE ]: bit.ly/3ho332X
How to strengthen your starter guide: bit.ly/3udzzsU
Music by Hoogway - Beauty In All Forms : / beauty-in-all-forms - แนวปฏิบัติและการใช้ชีวิต
Thank you for your kind and wonderful sharing. God bless you and your family❤
Looks so delish.
Thanks for sharing.
Love your channel.
Great recipe and quite easy to do! Thank you very much!
I made them and were sooo good! Thank you, Abby!
Love it ! I would like to bake it straight away :) thank you for being so creative
Love you Sourdough recipes, you are so creative ! Thank you for sharing this simple and yummy Tuna Bun. I shall bake it over the weekend :))
Thank you for this delicious recipe. It looks really good and appetising. 👍👍👍
i have tried this recipe today and it's really amazing!!!! the dough recipe is perfect for me 😊😊😊😊😊... thank you Abby 😘😘😘
Absolutely awesome thanks
Parece ser uma delícia!!!😍
Adorei!
This meal looks absolutely delicious, healthy and flavorful!!❤ big thumbs up❤ Beautiful presentation👌Thanks for sharing ❤❤
Very clear explanation
Just baked this, really love the recipe! Soft, yummy, and I used up most of my discard. Thank you for sharing 🙏
I'm so glad to hear that. It's an effortless and yummy recipe!
Love your video, very detailed and clean presentation! Keep it going!
Thank you! Will do!
Looks good thank you
Will try one day
今日用棄種整了，麵團易操作，包包軟熟，多謝你食譜和教導👍😄
谢谢喜欢
Just baked this. Another great recipe🥰
Hope you enjoy！
哇哇哇，太爱了😍
一定要做起来🥰
🤗 🤗
Many thanks for sharing, I made it yesterday w/my wheat discard, it's so yummy & soft & I used up half of my discard.
Glad you liked it!
I tried this , was super soft n yummy 😋 thanks 🙏🏻
Glad you love it. Thanks Cecelia
I hv tried your recipe. Really good. Thank you
Thanks for liking
I wann try this one😊
Lovely bread and excellent recipe. My family loved it very much❤️. Thk you for the video.
My pleasure 😊
i made this. and it was so so good. it's so soft. The best part, i used up all my discard. and now i dont have anymore to make a second batch. Gonna make more starter just to make this. Thanks for the recipe ;)
Hahaha! Yes, seems to receive many great feedback from this. Glad you love it! 💛
@@SourlottibyAbby yes love it! i made 2nd time. and yesterday made sausage bun with the same recipe. and i also tried your ciabatta recipe. it turns out great even though i used a different flour from my regular ones. thanks.. your starter tutorial helps a lot. and the secret to great SD baking is always the starter. ;)
The discard that you mean,,, should it be fresh or can we make it from discard than has been fridge?
@@gigiet7108 i used discard that is less than a week in the fridge. and i still add 1g yeast. if you dont have discard then just use starter. hope i am making sense hehe
Wooow
Hi Abby, love your channel, you're one of my mentor for sourdough journey, thank you!
Looking forward to try this recipe...do you think I can omit the milk powder?
Thank you for your kind words, yes you may
Hi Abby, I was looking for ideas and this sourdough discard recipe is another gem from you. May I know the oven temperature is meant for convection or conventional? Thx ☺️
Without fan
2:14 asmr sound
Can i use poolish instead of sourdough?
Will the bread taste sour by using the discard ?
😍😍😍
您好，希望您每支影片都有中文字幕謝謝您～
Hi, may I know what brand of bread mixer are you using? Thanks!
Spar 800
Hi, Abby. My sourdough discard has been kept in freezer for 3 mths, still can use it in this recipe? If yes, how to thaw it? Tq
Hi! Yes please thaw before use. If the discards are too old/ sluggish, please use 1g instant yeast hack.
第一次用弃种做面包，口感好绵。
可是为什么我烤的面包底部会硬？求解答，谢谢。
你好，每个烤箱都彼此非常不同（例如温度、设置、烘烤时间和大小）。因此我建议更好地了解自己的烤箱。如果面包底部会硬，是否你把托盘放得太低了？还是烘烤过久了呢？建议把烤盘放在架子的中间。所以热量可以均匀分散。
how do I made the sourdough starter. can I skip it if I don't have it
This is a sourdough bread recipe, kindly check out my Sourdough starter tutorial
hello Abby, 請問若沒有當天烤, 我能在整型前放置冰箱冷藏隔夜在整型烤嗎？
你好，个人不太建议。如果放进冰箱隔夜会影响面包的整体味道，过度发酵会变酸。
@@SourlottibyAbby 好的，感謝回覆
Are there printables? I have to follow each single step is why I ask. I’m adhd in the kitchen lol
請問如果不用牛奶粉或者快速酵母也可以嗎？☺️
你好，可以不放奶粉。注意水量就好。可以使用1-2克快速酵母
Hello, what dyou suggest to substitute the milk powder?
you can omit it by substituting with bread flour
@@SourlottibyAbby thank you for sharing !
Hi Abby, was wondering if I can omit the milk powder?
Yes you can
@@SourlottibyAbby May I know what is the effect of adding milk powder and also do I add in more flour to make up for the milk powder?
Do you use one or two cans of tuna for this recipe?
I use two, one spicy and one without.
请问老师，这个配方可以做成任何小餐包吗？可以加入蛋液吗？如果用天然酵母就不用加yeast对吗？
你好，可以的。就不加馅料。加入蛋液在食谱里还是刷在表面上呢？如果酵母活泼不加idy是可以的。
@@SourlottibyAbby 加入蛋液在食谱里。那牛奶需要减少对吗？
Se pode manda traduzido em português 😊
Does it have to be active discard or unfed? I saw your video about using yeast if the discard is about a week old. How about more than a week old? By the way, good video. Looks delicious 😋
Yes, please use instant yeast hack if your starter is more than a week old. You may use 2g per recipe.
I made this recipe but I find it not sweet enough as basic bun dough for filling or as soft as my other recipe, when compared to commercial bakery buns, if this is your expectation. I suggest increasing sugar and adding tangzhong to increase hydration and softness. When preparing tuna filling, you need to drain the tuna of the oil and liquid through a sieve. Otherwise it is a terrible mess! While I welcome a good use of sourdough discard, I find that the timing is hard to control and it may not be efficient for making buns which already take a longer time due to individual bun shaping.
You are using starter at peak, its not a discard
as mentioned, both fresh or discards can be use for this recipe