Flaky Crusted Charcoal Tuna Bun

Frankly, I haven't been shopping at the city for ages. Gosh, you have no idea how much I missed those aromatic smell from the pastry shops. Without thinking long, I started rolling up some pastry puff dough sheets and have used one of them on my buns. What a coincidence that I have 3 cans of leftover tuna spread from hubby's previous trip. Guess, it would be perfect for some savory buns. Anyone try the ready mixed tuna spread before? It's quite delicious and hassle free to use at anytime anywhere.

So, here's what I did.

Ingredients :
Starter Dough
125gm   all purpose flour
1/2 tspn  yeast
90ml   water
(combine everything together and leave to ferment overnight)

Main Dough
400gm   bread flour
1-1/2 tspn  Bamboo charcoal powder
100gm   sugar
2 tspn  yeast
160ml  water
1 egg
Starter dough
60gm  butter
1 tspn  salt

#2 canned tuna spread (Ayam brand)
# 1 homemade pastry puff recipe (cut into 4x4" /pce)
    or 1 pkt ready readymade pastry puff (Kawan brand)
#  1 egg yolk for glazing

Method :
(1) combine all the main ingredients till form a soft dough but remember only add in butter & salt after dough is formed. To prevent salt from killing the yeast.
(2) then set aside to rest for an hour or till double in size.
(3) once it's ready, punch dough to release air and knead till smooth then divide into 10 portions.
(4) flatten each to fill in tuna spread, sealed & then place it to baking tray.
(5) top the nicely cut pastry puff to bun dough and let them rest for 20mins, then brush on egg glazing & add sesame seeds.
(6) finally, bake at preheated oven 200'C for about 20-25 mins or till brown.

Do you think you can resist such a bread? Sometimes, it's good to be greedy too. Just because of my greediness for placing in the overloaded tuna spread. The bun looks even more interesting & irresistible. Not to mention about the crust.....guess, you should know how it tastes like! *wink* :o)
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I'm sending this to Wild Yeast @ Yeastspotting.