sardins buns 沙丁鱼餐包

Making sardine buns for my family, added some onion into the fillings and it turn out delicious. My kitchen was run out of bread flour so I substitute with my "always available" all purpose flour. Although it does not have high gluten compare with bread flour but it still soft to eat.

I drew a fish shape but it doesn't emboss clearly after baking. I will try it again next time.

fillings:
4 medium size canned sardine, flaked into small pieces
1/2 small onion, diced

1. add some oil into pan, add diced onion, saute until translucent
2. add in flakes sardine & 2 tablespoons of sardine gravy, cook for 3-5 minutes
3. remove from heat, set aside until cool

ingredients: (make 8 buns)

250g all purpose flour
25g fine sugar
1 tsp instant yeast
1/2 tsp salt
140g water
35g egg
30g butter

  

1. mix all ingredients except butter & knead with hand
2. knead about 15 minutes until dough become smooth
3. rub butter into the dough, hand knead another 5 minutes
4. rub dough with some oil, cover & rest until double in size or 1 hour
5. grease the baking pan, set aside
6. press down fermented dough, divide into 8 portions, round it into a ball shape, rest for another 3-5 minutes
7. take a ball of dough, flatten the dough, add a tbsp of sardine mixture, seal up & shape into a ball shape
8. rest & prove dough for another 1 hour or double in size
9. preheat oven at 190°C
10. apply egg wash on top of each buns before baking
11. bake buns at medium rack for 16 minutes until brown
12. remove pan after take out from oven, cool on wired rack