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Homemade Fish Buns

 
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Homemade fish bun can be healthy. You can adapt this bun recipe to your own taste.

Yield

8

servings

Prep

100

min

Cook

20

min

Ready

130

min

Low Cholesterol, Trans-fat Free
 

Ingredients

5 grams yeast, active dry
25 grams sugar
110 milliliters water
warm
*
1 whole eggs
*
250 grams all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
25 grams butter
1 teaspoon salt
filling -totaste
2 tablespoons red onion
chopped
1 teaspoons garlic
chopped
150 grams smoked salmon
crumbled
100 grams mashed potatoes
1 teaspoon black pepper
1 tablespoon sesame seeds
for garnish

Directions

In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter until combined. Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .

Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 5 inch, thickness ¼ inch).

In a pan heat ½ table spoon olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.

Now place a tablespoon full of filling mixture in the middle of each disk. Fold the edges of the disk in three places to cover the filling.

Place the fish buns on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the fish buns and sprinkle some sesame seeds on top.

Bake at 200 cup for 20 minutes or until golden brown.

Serve with tomato sauce.

Enjoy.

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* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 23324% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 655mg 27%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 8%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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