Tuna Mayo Killer Bread (Part 3)

Tuna Mayo Killer Bread (Part 3)

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260g bread flour

6g instant dry yeast

160-180g + 2 egg yolk + full cream milk

50g sugar

15g milk power

2g salt

50g butter

Filling : tuna or chicken

– mix all ingredients (except butter) together and knead till you get a silky and elastic dough

– incorporate butter and knead till window pane stage (crucial)

– divide dough into 3 portions or 50g each to made bun, then roll out flat. swiss roll, and place into greased loaf pan

– rise till dough reaches 90% of height of pan

– bake in preheated oven of 170 degrees C, second lowest rack for 20-25mins, tenting bread with foil if it browns too quickly