ขนมปังทูน่ามายองเนส ใส่เน้นๆ ขนมปังแป้งนุ่มๆ ทำกินได้ ต่อยอดได้ | How to Tuna Mayonnaise Bread

I intended to make this tuna bread for a snack or after a workout. So I made a large size and filled it with lots of fillings. Tuna Filling 400 / 200 grams of tuna (squeezed out) 150 / 75 grams of mayonnaise optional wasabi Mix everything together and set aside. Dough 500 / 250 grams of bread flour 350 / 175 grams of fresh milk 30 / 15 grams of powdered milk 50 / 25 grams of sugar 9 / 4.5 grams of salt 6 / 3 grams of yeast 50 / 25 grams of unsalted butter Method 1. Combine all dry ingredients in a mixing bowl, except for the yeast and salt. 2. Turn the mixer on low speed until the ingredients are well dispersed. 3. Add all the liquid ingredients, except the unsalted butter, and knead until the mixture comes together. 4. Add the yeast and adjust the speed to medium. Knead until the yeast is dispersed. 5. Then add salt and knead until the dough becomes more elastic. 6. Add unsalted butter and knead until a film forms. Let it rest for 60-90 minutes. 7. When ready, divide the dough into 70-80g pieces. Pre-shape and let it rest for 15-20 minutes. 8. Then, roll out the dough, add the tuna filling, and let it rest for 40-50 minutes. *After 20 minutes, preheat the oven to 190°C. 9. When ready, brush the bread with the egg mixture and milk and sprinkle with white sesame seeds. 10. Bake at 190°C for 10-15 minutes. 11. Let the bread cool and taste. *Bread can be stored in plastic wrap. Room temperature: 3 days / Refrigerator: 5-7 days / Freeze: 1 month   / artbake.gatto   Thank you. #Artbake #Bread #BreadRecipe #HowToMakeBread #AB How to Make Tuna Mayonnaise Bread Tuna Tuna (squeezed out) 400g / 200g Mayonnaise: 150g / 75g Wasabi (can be worn or not) Mix everything together and set aside. Dough Bread Flour: 500g / 250g Fresh Milk: 350g / 175g Powdered Milk: 30g / 15g Sugar: 100g / 50g Salt: 18g / 9g Yeast: 12g / 6g Unsalted Butter: 100g / 50g