Super soft salted egg yolk meat wrap, won't get hard overnight, the secret is coming!
Salted egg yolks and pork floss is simply the perfect combination, no matter what dessert it is? As soon as this combination appears, it will not stop at all. Today we take a look at this combination, what kind of magical collision will it be under the synthesis of bread?
ingredient:
1. Medium species. 175 g of flour, 2.5 g of dry yeast, 105 g of water.
2. Main dough. Flour 75 g, milk powder 10 g, caster sugar 10 g, whole egg mixture 10 g, salt 2.5 g, water 30 g, butter 20 g.
3. Filling. Sifted 7 or 8 salted egg yolks, to taste the meat floss, a small amount of salad dressings or corn oil.
Here's how:
1, put all the ingredients in the medium seed into a bowl, stir well with chopsticks, cover with plastic wrap and put it at room temperature for an hour, put it in the refrigerator to ferment overnight, and take it out the next day and use it.
2: All the ingredients of the main dough, except for butter, are added to the medium seed and put into the cooking machine or bread machine to neutralize the noodles. When the dough has some expansion, add butter and continue to do the dough until the dough is able to pull out a large film. Roll the dough and set aside to ferment.
3. During fermentation, we can prepare the filling. After spraying 8 salted egg yolks with white wine, bake them in a 165-degree oven for 15 minutes, crush the salted egg yolks while hot, sift them, add salad and stir to create a thin paste, and finally pour in the meat floss evenly.
4: After fermentation for an hour, take out the dough and exhaust it. Divide the dough into 4 to 8 dough pieces of similar size, cover with plastic wrap and let the dough rise for 15 minutes.
5: Take out a piece of dough and roll it out, roll it out to a rectangle, and flatten the bottom edges around it. Put some filling in the middle of the dough, and when spreading the filling, remember to leave some gaps around the dough, roll up the interface from top to bottom, pinch tightly, and press down. One by one, they are placed on a baking sheet covered with oiled paper, leaving more gaps between each loaf of bread.
6, when the dough fermented to twice as large, take out and brush a thin layer of whole egg liquid on the surface, baked bread is better color. You can also use a sharp blade to scrape some small openings in the dough, and it depends on your own design to scrape out what kind of pattern.
7: Put the shaped bread into a 180-degree preheated oven and bake for 20 minutes. At 10 minutes, you can turn on the oven and cover the surface of the bread with a layer of tin foil to avoid burnt or too dark on the surface of the bread.
Tips
Since the egg yolks are knocked out, they will be a little more oily, and the filling will not be dried according to this recipe. If the ingredients you mix the filling are generally dry, we can add some salad dressing to increase its humidity and also make the filling a little more flavorful.