This is the 18th kind of bread made by Hip Hop, I hope that one day I can make enough 100 kinds of bread and 20 kinds of toast, accumulate a lot of experience and lessons, write all of them into articles to share with everyone, and help the little friends clear mines (*̄3 ̄)╭
In fact, at the beginning, hip hop was somewhat resistant to this bread, after all, the taro puree was sweet, and it always felt that it did not match the salted egg yolk, until after eating it, I did not know that I had missed the delicious taste.
You can gently sip the taro puree, the flowing egg yolk, the soft bread, take a bite, the saltiness of the egg yolk has been diluted by the aroma and the sweetness of the taro puree, leaving only just the right sweetness, simply addictive, in one breath to dry a whole nearly 200 grams of large bread (^人^)
Especially the flowing egg yolk filling in this bread, hip hop has tried many proportions, which is the best feeling, it is easy to wrap when wrapped, and the flowing heart effect is good after baking.
Recipes are provided.
⭕ Dough
High gluten flour 250 g
Milk powder 15 g
Salt 2 g
Sugar 20 g
Yeast 3 g
1 egg (about 50 g)
Light cream 55 g
Iced milk 95 g
Butter 10 g (for noodles) + 20 g (for squeezing on the surface of the dough)
⭕ Egg yolk flowing heart
2 egg yolks
Sugar 20 g
Butter 25 g
Milk powder 10 g
Milk 10 g
⭕ Taro puree
200 g of taro
Purple potato 150 g
Granulated sugar 25 g
Butter 40 g
Milk to taste
The steps are as follows.
—————— Part I: Making Taro Puree——————
Taro puree method with purple potato puree method, please refer to my previous article purple potato marble gold brick toast, delicious and visible with super detailed four strand braiding method
—————— Part II: ———————
⭐ The process of wasabi has actually been written countless times, and the detailed process can be found in my previous bread toast recipe.
The butter softens at room temperature so that it can be easily poked in with chopsticks.
Add flour, milk powder, salt, sugar and yeast to a large cooker basin. Pour in the egg mixture, light cream and ice milk and stir into pieces.
The chef machine whips it into a ball at low speed. Turn to medium speed and whisk until the surface of the dough is slightly smooth, a thick film can be pulled out, and the edge of the rupture is obviously rectangular. At this time, the dough is 70% gluten.
Add 10 g of butter. Press first with a silicone spatula. Whisk at low speed until the butter is absorbed by the dough.
Then turn to high speed to whip the dough until the surface is smooth, the film can be rolled out, and there is no serration on the edge of the crack. At this time the dough is 100% gluten.
Place in a bowl, cover with plastic wrap and perform a shot at a temperature of about 26-28 degrees. It is often about 1 hour. Send to 2 times the size of the dough and poke the hole with your hand without bouncing back or slowly rebounding.
————— Part III: Making Flowing Egg Yolks—————
While waiting for a shot, let's make the egg yolk filling. The yolks of salted duck eggs are steamed and mashed into purees.
The butter softens in advance at room temperature, add granulated sugar and whisk well.
Add egg yolk puree to the butter and mix well. Add milk powder and mix well. Then add the milk and stir well.
Refrigerate and set aside.
———— Part IV: Bread Shaping and Baking ————
At the end of the round, remove the dough and divide it into 5 portions, about 100 grams each.
Roll each small dough round and cover with plastic wrap to loosen for 20 minutes.
⭐ When loosening the dough, we take out the taro puree and egg yolk puree from the refrigerator. At this time, both fillings are on the hard side and easy to operate.
Spread 70 grams of taro puree on the plastic wrap, and then smear about 20 grams of egg yolk puree in the middle of the taro paste, and use a silicone spatula to spread the yolk into a long strip.
With the help of plastic wrap, wrap the salted egg yolks in taro puree and wrap them in long strips, about 13 cm long. Freeze in the refrigerator for 10 minutes.
Roll out each loose dough to 20 cm x 17 cm. Shoot off the bubbles on both sides at the same time. Flatten the bottom edge.
Take out the taro strips wrapped in salted egg yolk and place them on the top of the dough cake, and wrap the taro puree on top.
Then roll down from top to bottom, rolling into long strips. Both hands can gently press the ends of the circle and roll it gently, so that the circle becomes a long ellipse. The seal is placed facing down.
The temperature of the second shot is 35 degrees, and the humidity is about 75%. It is about 50 minutes long and is about twice as large. Gently press the dough with your fingertips and slowly rebound.
The oven is preheated 175 degrees in advance 20 minutes in advance.
While waiting for the second round, we put 20 grams of softened butter into a framed bag.
Sift the flour over the dough.
Quickly cut the surface of the dough with a sharp knife, as shown in the figure. Squeeze in butter. Bake in the oven at 175 degrees for 20 minutes.
finish! Super fragrant ~ cut while hot, to see the flow of heart effect. Take a bite of the heat, the taste of happiness. After freezing, the yolk no longer flows, but it can be restored as long as the microwave is heated for 10 seconds.
Okay, that's it, I'm Zhang Xizi.
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