Tuna and seaweed bread recipe

We often see food shows on TV and make ourselves envious. Here is how to make tuna seaweed bread. Prepare the ingredients and start making it.

1. Dough starter 1: Mix rice flour and warm water evenly, then add natural yeast and mix well.

2.1 After the dough one and two have cooled down, cover with plastic wrap and place in the refrigerator to ferment for 22 hours. Take out the dough type 1 and 2 from the refrigerator and let them stand at room temperature for 2 hours. The second type of noodles will increase in volume. Both sides have fermented sour taste and bubbles.

3.2 Dough type 2: Pour all the ingredients into a basin and mix well.

4.12 Bread part: Add water to flour, yeast, sugar, salt, syrup, and use a food processor to roughly mix at low speed. Then add the second flour, stir at low speed until evenly mixed, then turn to high speed for 3 minutes. Add in the first flour, stir at low speed until evenly mixed, then turn to high speed for 3 minutes. Finally, add lard and egg yolk, stir evenly at low speed, then turn to high speed for 5 minutes. At this point the dough can be pulled into a thin film. If not, continue kneading the dough. Put the prepared dough into a bowl, cover with a plastic bag, and let it ferment for 1 hour.

5.21 Take out the dough and fold it twice or three times on a floured work surface. Put it back into the basin, cover with a plastic bag, and continue to ferment for 1 hour. After 1 hour, the dough has significantly increased in volume.

6. Fold the dough twice and three times, roll it into a ball, then divide it into 8 portions, roll each portion into a ball, sprinkle flour on the surface, cover with plastic bag, and let it rest for 1 hour.

7. Filling: Drain canned salmon, add CreamCheese and seasonings, mix well. There might be water coming out here. If water comes out, drain it and add the egg yolk last.

8. Take a portion of dough, flatten it with your hands, and then use a rolling pin to roll it into a circle with a diameter of about 10 cm. Take two whole sheets of sushi nori and cut each into 4 rectangles. Place a piece of seaweed on the dough, then take about 1/8 of the salmon filling.

9. Start by roughly wrapping the salmon filling with nori. Then wrap the seaweed bag with the dough. Pinch the seal tightly, facing downward. Repeat this process for all 8 loaves. Sprinkle flour on the surface, cover with plastic wrap and let rest for 30-45 minutes.

10. Cut the remaining 1/4 of the seaweed into small pieces and mix with 1 full teaspoon of white sesame seeds.

11. Carefully move the bread onto a baking tray lined with baking paper and preheat the oven to 220 degrees. This way the bread will relax for a few minutes after being moved. First brush the surface of the bread with egg wash, then sprinkle some seaweed sesame seeds on it and press lightly with your fingers. Bake at 200 degrees for 10 minutes first. Because of the egg brushing, the color should be very good. Cover with tin foil and continue to bake at 160 degrees for 15 minutes.

Men are under a lot of pressure, so when he comes home after a hard day's work and sees that you have made his favorite tuna and seaweed bread, he will definitely be touched, and his positive energy will be boosted.