Shrimp Tempura Buns

• Mix all ingredients together until the dough is smooth and forms a thin gluten film.
• Divide the dough into 30g portions, then let the portions rest for 10
  minutes at 25°C.
• Shape the dough into long pieces and place two pieces in each oval mold.
• Allow the dough to proof at 32°C for 90–120 minutes.

Combine mayonnaise with cooked egg white, then season with pepper and salt.

• After thedoughhasfinishedproofing, pipe a line of mayo egg white sauce down the center of each piece.
• Place a piece of fried tempura on top.
• Coat with mozzarella, cheese powder, and a little extra mayonnaise.
• Bake at 200°C/160°C for 15–18 minutes.

Source: Vivo