I work in ...


Content is being adapted
based on your type of business.


Make the Filling

  • Oil to sauté 40.0 ml
  • Onions 20.0 g
  • Garlic 20.0 g
  • Chilli, sliced 20.0 g
  • Knorr Chicken Powder Hong Kong 1kg 5.0 g
  • Hot Water 50.0 ml
  • Tuna Chunk 175.0 g
  • Spring Onion 35.0 g

Make the Bread

  • High Protein Flour 800.0 g
  • Medium Protein Flour 200.0 g
  • Instant Yeast 20.0 g
  • Bread Improver 5.0 g
  • Sugar 200.0 g
  • Skim Powder Milk 50.0 g
  • Salt 15.0 g
  • Cake Margarine 200.0 g
  • Cold Water 475.0 ml
  • Egg Yolk (5 pieces) 100.0 g
  1. Make the Filling

    1. Saute the onion until fragrant, the add in chilli, soy sauce and water and leave until the water recedes. Add in tuna chunk and stir evenly while adding the other ingredients.
    2. Before removing from the heat, add in flour to thicken.
  2. Make the Bread

    1. Mix all the dry ingredients then add in water, Blue Band Master Cake Margarine and egg yolks until smooth.
    2. Rest on the table for ± 15 minutes.
    3. Weigh each dough for 50 gr and round it.
    4. Rest for another ± 15 minutes.
    5. Divide the dough into 2, then fill with spicy tuna filling and pin using a skewer. Give diced red and green paprika in between the bread.
    6. Place inside a proving box until it rises, when it is ready to bake, spread with evaporated milk and garnish with Hellmann's Mayo Magic and tomato sauce. Bake in 180° C.