Meester Boulanger Mark Plaating
Tuna roll with Tomasu Soy Sauce
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Ingredients
Dough Recipe (Baker’s Percentages)
- 100% T45 flour
- 2% salt
- 6% yeast
- 2% honey
- 1% sugar
- 2% milk powder
- 10% butter
- 5% egg
- 10% sourdough starter
- 37% water
- 50% laminating butter
- Reserve 30% of the dough and color/flavor it with moromi.
Tuna Ragout
Base roux
- 100 g butter
- 100 g flour
- 300 g water
Filling / Seasoning
- 280 g canned tuna, drained
- 5 g salt
- 3 g black pepper
- 5 g paprika powder
- 5 g garlic powder
- 1–2 tbsp Tomasu soy sauce
Tuna Tartare
- 300 g sushi-grade tuna
- 1 tbsp sesame oil
- 1 tbsp sushi vinegar
- 2 tbsp Tomasu soy sauce
- Juice of ½ lime
Preparation
Dough & Assembly
- After mixing the dough, remove 30% and color it with moromi.
- The next day, laminate the dough with the laminating butter.
- After the final turn, place the colored dough on and between the layers.
- Roll out to 8 mm and perform cross lamination.
- After sufficient resting, roll the dough to 2 mm thickness.
- Cut strips of 5 × 16.5 cm. Trim the edges diagonally, fold double, then shape round and place in brioche molds.
- Place a small dough disc (“cookie”) in the bottom first.
- Press a frozen 15 g ragout portion into the center before baking.
- Proof for about 45 minutes.
- Bake in a convection oven at 175 °C for 15 minutes.
- Immediately glaze with sugar syrup after baking.
Tuna Tartare
- Cut the tuna into small cubes and place in a bowl.
- Season with soy sauce, sesame oil, sushi vinegar, and lime juice.
- Let marinate for at least 30 minutes.
Ragout
- Melt the butter and add the flour.
- Whisk together and cook for 1 minute to cook out the flour.
- Gradually add the water while mixing until smooth.
- Add the remaining filling ingredients and mix well.
- Pipe portions of 15 g and freeze.
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