Re-baking the same recipe today to compensate for last week's not-so-satisfied tuna buns because last week, I was literally distracted by many unexpected excitement : my Hello Kitty goodies, arrangment to pick up Tony and Uncle Meng at Sentral, the nice cutie pictures of HK display which Tony took in Taiwan etc. So in the end, I didn't put my heart into baking and normally how much effort you put in, that's how much you'll get.
I learnt this recipe from Ai Ling when I went over to her place one night straight after work. It was also the day before I started my dreaded detox program. Since that night, I've been dying to try out baking it myself, not so much of eating it but .. well.. just to bake it for the sake of baking. I'm not sure how my colleagues will react when they see the buns tomorrow because obviously they erm.. didn't have a 'pleasant' experience with last week's buns :)
Buns turned out not as soft as I would have like it to be but definitely better than last week, thank God for that. It's a joy to see the dough risen up to a soft round airy shiny ball. My reliable Kenwood bread machine helped to knead the dough and that certainly saved me plenty of time and labour. Afterall, the machine has been idling and under used for quite some time.
Yes, I remember to roll and fold the dough this time. I remember to brush the egg wash over the buns and finally, I remember to transfer the buns to the rack for cooling.
The tuna was barely enough to make 13 buns and I wasn't going to open another can of chili tuna. Since tuna was scarce, I decided to replace the tuna with my jumbo size organic raisins. Made a long roll and a round shape for the raisins bun , just for the heck of it.
I wonder if cousin Soo has embark on her so called 'crash' diet? I do so wish she and the kids will eat my buns.... Whadya say, couz?
I need to get permission from Ai Ling before I can share the recipe out here..