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1
For the bread:
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Mix the sugar in water, heat and dissolve. Let it cool to lukewarm.
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Meanwhile sift the flour, milk powder, salt and yeast into a clean dry plastic bowl.
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Once the liquid cools, pour into the dry ingredients along with coconut cream and canola oil.
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Knead for 10 minutes until elastic. If the dough is sticky, feel free to incorporate a small amount of extra flour, but take care not to add too much as this can cause the dough to become dry and tough.
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Put the dough into a clean and well-oiled plastic bowl; cover the bowl with wet kitchen towel and let prove for 35 minutes.
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7
To make the tuna filling:.
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Drain the tuna, and mix in the mayonnaise, chicken salt and pepper thoroughly. If using fresh tuna steak, fry the tuna with a little bit of oil. Flake it and mix in the mayonnaise.
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Punch down the bread and roll into a log. Cut into 60g pieces and roll each out to a circle. To the centre add a generous amount of tuna and fold carefully making sure that you seal them.
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Invert (it should be in a shape of a bun at this point) and put on an oiled baking tray (or you can save washing up by using baking paper). Repeat with all dough and tuna mix.
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11
Let the buns prove for another 30 minutes. Put a drop of extra mayonnaise and shallots for garnish on top of each bun. Bake for 20 minutes and serve while still hot. Yum yum!
