Corn Tuna Mayonnaise Bread

Ingredients

• 200g Bread flour
• 10g Sugar　
• 3g Salt
• 10g Non-Fat Dry Milk Powder
• 3g Dry yeast
• 130g Water
• 15g Unsalted butter(room temperature)

Toppings:

• Grain mustard
• Mayonnaise　
• Corn
• Tuna
• Mayonnaise　
• Onion slices
• Pizza cheese

●Dried parsley　

Directions

8 Small Rolls

①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
⑤Knead. (15mins)
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦Make it round. Place it in a lightly butter bowl. Cover with a plastic wrap. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 30-40min. (primary fermentation)
⑧Put onto a work surface. Press the dough to punch the air out.
On a lightly floured surface, roll it out into a rectangle, about 30cm × 25cm, 12'' × 9.8''.
Spread grain mustard & mayonnaise, scatter corn and tuna evenly.
Pinch the seams to stick together.
Roll up and cut into 8 slices.
Gently put the bread dough on the aluminum cup.
⑨Cover them with plastic wrap or a wet cloth not to dry, Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 30-40min.
(secondary fermentation)
⑩Pour mayonnaise over bread.
Top with onions and cheese.
⑪preheat the oven to 374 °F/190℃.
Bake for 374 °F/190℃ 14min and until golden brown.
⑫Sprinkle with dried parsley.
It's all done! Thank you.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.