Corn, Tuna and Mayo Bread

Instructions

1. Combine milk and dry yeast.
2. Combine the dry ingredients (★) and mix them together with a whisk.
3. Add ① and mix.
4. Put it on the table and knead. (10mins)
5. Add butter and knead more. (5mins)
6. Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
7. Degas the dough from ⑥, divide it into 8 pieces and make them round.
8. Cover them with a wet cloth and leave them for 15 mins. (bench time)
9. After resting, deflate with your hand, press the dough so stretches to 12cm.
10. Cut the dough and put fillings and you look at the video and shape it the same way.
11. Place on a baking sheet lined with parchment paper and leave it at a warm place until they get twice as bigger. (secondary fermentation)
12. Using a pastry brush, brush all sides of the dough with an egg wash.
13. Bake it in the preheated oven (190°C) for about 14 mins. When the tops are browned they're good to go!
14. Place it on a wire rack to cool.