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Tuna Buns made with Asian Milk Bread Dough

Creamy Cheesy Tuna Bun Just Like Asian Bakeries!

By Tiffy Cooks

5 from 1 vote
This Creamy Cheesy Tuna Bun is an easy savory snack for anytime of the day. It's like a cheesy tuna melt - but in an Asian bun style! Made with a base of my mom's famous Asian Milk Bread, this Cheesy Tuna Bun tastes just like the Asian bakeries. With a simple topping of corn, tuna, mayo, and cheese, this tuna bun is cheesy, savory, and sweet.
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Cook Time:45 minutes
Resting Time:3 hours 30 minutes
Total Time:4 hours 15 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Asian, Taiwanese
Keyword: asian bread, Asian Recipe Easy, Asian Recipes, Authentic asian recipes, Bread, bread recipe, buns, fish, milk bread, seafood, tuna
Servings: 8 buns
Calories: 326kcal

Ingredients

Egg Yolk Mixture

  • 1 egg yolk
  • 1 tbsp milk

Creamy Tuna

  • 1 can of tuna 170g, drain
  • ¼ cup corn
  • ¼ cup mayo
  • Black pepper to taste
  • 1 cup shredded cheese

Tang Zhong

US Customary - Metric

Instructions

Tangzhong

  • Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
    Tangzhong Mix made of flour and water used to make Chocolate Milk Bread
  • Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.
    Simmer flour and water to make tangzhong for making Asian Milk Bread with flavors like chocolate
  • Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
    Remove tangzhong from heat and let cool to make Asian Milk Bread. You can make tangzhong the day before.

Milk Bread:

  • Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
    Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined for Asian Milk Bread
  • Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
    check if the dough is ready by stretching the asian milk bread dough; it should be elastic and see-through like a window
  • Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
    Form dough into a ball and let rest for an hour for Asian Milk Bread

Final Steps:

  • Punch out the air bubble and cut the dough into eight even pieces; cover with a damp towel to prevent the dough from drying out.
  • Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
  • Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
  • Using a scissor cut the dough slightly open in the middle; you want to cut the dough to around ⅓ of the way deep.
    cutting slits in Asian Milk Bread Dough for Cheesy Tuna Buns.
  • Cover with a damp towel, and rest the buns rest for 30 minutes.
  • In the meantime, prepare the creamy tuna mixture by mixing tuna, corn, mayo, and season with black pepper.
  • After 30 minutes, sprinkle on cheese, layer with creamy tuna mixture, and top with more cheese.
  • Brush the egg yolk mixture on the empty surfaces
  • Bake at 385F for 15 minutes.

Nutrition

Calories: 326kcalCarbohydrates: 38gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 75mgSodium: 362mgPotassium: 134mgFiber: 1gSugar: 6gVitamin A: 285IUVitamin C: 0.3mgCalcium: 101mgIron: 3mg
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