French red wine tuna bread

Overview

Today's French red wine tuna bread is based on French hard bread, with simple adjustments to suit the traditional tastes of Chinese people, especially my family's. Then shape it into a round shape and fill it with fillings. Don't worry about making the big holes of French buns, which is a bit similar to baked buns. It can be regarded as a creative baking project that I did, and I didn’t expect it to be quite successful.

Tags

• baking
• foreign cuisine
• children
• bread
• breakfast
• french cuisine
• southeast asia
• canned tuna
• french bread flour
• maltose
• olive oil
• onions
• sugar
• vanilla powder
• yeast powder
• pepper
• red wine
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Put all the dough ingredients except olive oil into the mixing bowl of a household mixer, with the wet ingredients at the bottom and the dry ingredients at the top;

   

2. 2 Knead the dough at low speed until it forms a ball. Stop the machine and check the hardness of the dough. If it feels dry and hard, you can add a little more water;

   

3. 3 Continue to beat the dough until it is slightly elastic and add olive oil;

   

4. 4 Continue to beat at low speed until the dough uses up all the fat, then turn to medium speed and beat until the surface of the dough is smooth; you can stop the machine once or twice to scrape the dough off the mixing bowl and mixing hook, and then continue beating;

   

5. 5 Check the dough condition: if you can pull out the rough film;

   

6. 6 Take out the dough, roll it into a ball, put it into a large bowl, cover it with plastic wrap, and let it ferment at room temperature.

   

7. 7 While waiting for fermentation, prepare the filling. Dice the onion, drain the canned tuna and set aside;

   

8. 8 Add olive oil to a small pot, add diced onions to the hot pot and cool oil, stir-fry slowly over low heat;

   

9. 9 Stir-fry until the onions are transparent and slightly browned, add red wine and continue to stir-fry until the wine smell comes out;

   

10. 10 Add appropriate amount of salt to taste;

    

11. 11 Add appropriate amount of pepper to taste and turn off the heat;

    

12. 12 Add tuna meat;

    

13. 13 Stir evenly, cool and set aside.

    

14. 14 This is the state after 50 minutes: The room temperature in my house is about 21 or 22 degrees. I put it next to the radiator to ferment for 50 minutes, regardless of the state;

    

15. 15 Take out the dough and press it flat to release the air;

    

16. 16 Divide into 6 equal portions, roll into balls and cover with plastic wrap, let rest for 15 minutes;

    

17. 17 After 15 minutes, take a piece of dough and pat it into a round cake, turn it over with the closed side facing up;

    

18. 18 Wrap in appropriate amount of filling;

    

19. 19 Wrap it up like a bun and pinch it tightly;

    

20. 20 After slightly rounding, put in the paper film;

    

21. 21 All wrapped up.

    

22. 22 Put the whole bread dough into the oven, put a bowl of hot water under it, not too hot, just generate some steam, close the oven door, and proceed with the final fermentation;

    

23. 23 Ferment until 2 to 2.5 times in size, take it out and cut out a cross until the filling can be seen, put it back in the oven and ferment for another 20 to 30 minutes, take out the bread embryo;

    

24. 24 Preheat the oven to 200 degrees, put in the bread dough, spray water on the bread base and the oven walls, close the oven door immediately,

    

25. 25 Lower the temperature to 180 degrees and bake for 15-18 minutes, until the surface of the bread is golden;

    

26. 26 Place the baked bread on a wire rack, cool slightly and then apply an appropriate amount of salad dressing;

    

27. 27 Sprinkle a little more vanilla powder - it's ready to rub!