Japanese Mayonnaise Tuna Buns Ingredients: Japanese-Style Sweet Bun Dough 湯種甜麵糰: 375 g Bread Flour 100 g Plain Flour 35 g Milk Powder 75 g Caster Sugar 3/4 tsp Salt 2 1/2 tsp Instant Dry Yeast 1 Egg, lightly beaten 150 ml (approx.) Water, lukewarm 40 g Butter, cubed Water-Roux Paste 湯種: 25 g (just under 2 tbsp) Bread Flour 125 ml (1/2 cup) Water Egg Wash: 1 Egg, lightly beaten Tuna topping: 1 (7 oz) can white tuna, drained and flaked 6 tbsp mayonnaise 1 tablespoon Parmesan cheese 3 tbsp sweet pickle relish 1/8 tsp dried minced onion flakes 1/4 tsp curry powder 1 tsp dried parsley 1 tsp dried dill weed 1 pinch garlic powder Preparation: Water-Roux paste 湯種: Mix bread flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. The mixture should have thickened to a paste really quick and swirls should appear as you keep whisking, and when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. To make the Japanese-style sweet bun dough 湯種甜麵糰: Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. Knead-in butter until incorporated. Knead a few times more until the dough becomes stretchy and elastic. Form the dough into a round ball. In a large greased bowl, place the dough and cover with cling wrap. Place in a warm place. Let it rise for an hour, or until double in size. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the center of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes. Take one of the 16 small divided balls and roll out with a rolling pin into a flat circle. Then, roll the dough out into a 20 cm (7.9 inch) rope. Shape into a ring and pinch ends together. Put the dough on a flattened paper liner 10 cm (4 inch) in diameter. Lightly cover, and leave to rise for 40-50 minutes, or until double in size. Meanwhile, prepare the tuna topping. To make the tuna topping: In a medium bowl, stir together the tuna, mayonnaise, parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well. Set aside. When the dough is ready, brush the surface with beaten egg. Put the tuna topping into the center, and sprinkle with some dried parsley. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown. Note: Soft, fluffy and light buns with delicious tuna topping. Best served hot or warm. Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.