Creamy egg yolk bread # Long Emperor Baking Festival #

Practice steps

1. Mix the materials in the liquid evenly and place them at room temperature until the surface bubbles, then put them in the refrigerator for 16 hours and then set aside

2. Take out the refrigerated liquid and mix it with the materials other than butter in the dough, knead until the film comes out, then add butter and knead it to the extended or complete stage (I like to knead to the complete stage The expansion stage is also OK) Room temperature fermentation

3. When fermenting, prepare the filling Salted egg yolk (my duck egg) is steamed and crushed

4, add milk powder, Jishi powder, stir well

5: Add the melted butter and stir well, then put it in the refrigerator and freeze for later

6: Take out the fermented dough and divide into 70 grams each

7: Press flat and add 20 grams of creamy egg yolk filling

8, wrap well, pinch the mouth, wrap this bread dough around the must not be stained with the filling, because the filling has oil Once it is stained, the seal is not tight

9, put the mouth down into the paper mold After fermentation to twice the size, brush the whole egg liquid on the surface and put it into the preheated oven at 180 degrees for 15-20 minutes

10. Baked

11, look at the filling inside, this filling is stuffed, if you like to eat sweet, you can add 45 grams of powdered sugar to the filling, so that not only the taste changes, but also has a quicksand effect

Tips

Wrap this bread dough around must not be stained with the filling, because the filling has oil, once it is stained, the seal is not tight, and when it is baked, it will burst open, and there is no paper mold that can be placed directly on the baking sheet

Mood story

Cantonese people like to drink tea Every time I go to the tea house, the quicksand bun is one of the refreshments that I like to order, and then I checked the production method of the quicksand bun on the Internet to know that the filling is not difficult, but just to make bread, I wrapped the original bun stuffing into the bread, but I didn't have the sugar powder, so there was no effect of quicksand, so it was not called quicksand bread, called milky egg yolk bread, is this a combination of Chinese and Western? Ha ha