By: Naz Rinn Chan

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Thursday, 8-Mar-2007 04:55 Email | Share | Bookmark
Tuna Buns & Raisins Buns

Tuna buns at baking
A few minutes more to go..
Tuna buns ready
One tuna bun please..
By courtesy of Biduri from

250gm high protein flour
100gm yogurt (natural flavour)
45gm water
1/2 egg
20gm castor sugar
1 teaspn salt
25gm margarine
1 teaspn instant dry yeast

For Tuna Fillling:
80gm canned tuna
1/4 onion
2 tblspn tomato sauce or chillie sauce
1/2 teaspn white pepper
* Mix all ingredients and set aside.
**Or you can simply use multi choices of ready made canned tunas.
egg for gliss

1. In a bowl combine all dry ingredients. Make a hole in the centre and pour wet ingredients. Knead for 10mins. Leave to prove for awhile.
2. Punch out gas. knead a little bit and divide into ten equal size small balls. Leave to proof for 10 mins.
3. Take one dough and flatten on palm. Put the filling and wrap well.
4. Place on a thinly floured baking tray. Cut a cross on the dough surface using a kitchen scissors to open up the surface.
5. Repeat until all are done.
6. Leave aside until the size of doughs doubled.
7. Put some mayoneise on the top, sprinkle some dry parsley and apply eggwash for gliss.
8. Bake in pre-heated oven at 180 deg cel for 12 mins.


350gm high protein flour
6gm dried instant yeast
1/2 teaspn salt
50gm castor sugar
1/2 egg
18ml fresh milk
200ml water
50gm raisins
15gm mixed fruits (optional)
butter 35gm

1. Mix flour and yeast evenly. Add water little by little and mix well for 5 mins.
2. Add sugar, salt, egg, milk and butter. Knead for 10-15mins. Let it rest for 20 mins.
3. Add in raisins and mixed fruits in the dough. Let rest again for 15-20 mins.
4. Divide into 12 equal size and round them. Place on thinly floured baking tray.
5. Let it rest until double the size. Then bake in a pre-heated oven at 180 deg cel for 15 mins.
6. Gently brush with milk or butter once out of the oven.

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