Introduction: Mushrooms & Tuna Fried Bread
You can fill the bread with whatever you like, from ground beef, pork, chicken, or even sweet filling!
Step 1: Filling
1 can of tuna in water, drain
1/2 box of mushrooms, skinned and chopped
1-2 carrot, skinned and diced
1/2 of a large onion, diced
3 bird eye chilies, sliced
2 tbsp olive/vegetable oil
a drop or two of: sesame oil, worchester sauce, low sodium soy sauce, Maggie liquid seasoning (to taste), and 1-2 tsp hoisin sauce
salt, sugar, garlic powder, and ground pepper to taste
Heat oil and stir fry everything until carrots are tender
Adjust flavor to your liking
Set aside to cool to room temperature
Step 2: Dough
500 g flour
1 scant tbsp of active dry yeast
220 ml lukewarm water
2 eggs, beaten
1/2 tbsp Hungarian Vegeta seasoning (or buillon powder)
Mix flour and bouillon powder, make a well in the center.
Dissolve yeast in lukewarm water, let stand until water is foamy, then pour into the center of flour mixture, followed by the beaten eggs. Knead well.
Grease a clean bowl with oil, coat dough with excess oil in the bowl, cover with clean cloth, let stand until dough doubled in size (20-30 minutes).
Step 3: Method
Once dough doubled in size, punch down the dough, divide into balls, depending on how big you prefer your fried bread would be; in my case, I made 17 balls.
Roll flat each ball, place enough filling in the center, and seam to seal. You can shape it round or ovals or depending your creativity.
Place filled dough on baking sheet, seam on the bottom. Repeat until all flatten balls are filled. You can fry them right away, or you can let them stand to doubled in size again (for another 20 minutes) before frying.
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