Dough ingredients: High-gluten flour 370g
Low gluten flour 80g Fine sugar 40g
Whole egg liquid 50 grams Milk 295 grams
Milk powder 20 grams Salt 6 grams
Yeast 5 grams Butter 35 grams
Salted egg yolk soufflé: Softened butter 60 grams
Fine sugar 30g Salt 1g
Whole egg liquid 25 grams Milk powder 85 grams
Salted egg yolk 90 grams
How to make salted egg yolk soufflé bread No one can resist this flavor | Salted Egg Yolk Soufflé Bread How to make GagaxiangSolution 1

Step 1

Except for the butter, put the rest of the dough ingredients into the mixing bowl of a chef's machine and knead the dough. No one can resist this flavor | Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 2

Step 2

After kneading to the expansion stage, add butter and knead until complete. No one can resist this taste｜Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 3

Step 3

Roll the kneaded dough into a round shape and place it in a basin, cover it with plastic wrap, and perform basic fermentation in a warm place of 25 to 28 degrees. It will rise until it is about 1.5~2 times in size, and it will not shrink or collapse when you poke holes in flour with your fingers.No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 4

Step 4

While the dough is fermenting, you can make the salted egg yolk soufflé filling first. The butter is softened in advance at room temperature, just like making cookies. It is softened until you can poke holes with your fingers. Beat the softened butter directly with a manual egg beater. After beating, add fine sugar and salt. , mix well. No one can resist this flavor | Salted egg yolk soufflé bread Illustration of how to make Gaga Xiang 5

Step 5

Then slowly add the egg liquid in portions until all the egg liquid is incorporated and absorbed. No one can resist this flavor | Illustration of how to make crunchy salted egg yolk soufflé bread 6

Step 6

Then add milk powder and salted egg yolk. This salted egg yolk is cooked in advance. After being cooked, crush and sift before use. No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 7

Step 7

Then use a spatula to mix everything evenly. After mixing evenly, it will be in this delicate and smooth state. No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 8

Step 8

Divide the deflated dough into 8 portions, cover and rest for 20 minutes.No one can resist this flavor | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 9

Step 9

Take a piece of dough and roll it into a shape of beef tongue. No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 10

Step 10

Gently turn it over and turn it the other way, then use a rolling pin to roll it into a small rectangle, and evenly spread the salted egg yolk soufflé filling. No one can resist this taste | Salted egg yolk soufflé bread How to make GagaxiangIllustration 11

Step 11

Roll up from top to bottom. No one can resist this flavor | Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 12

Step 12

After rolling it up, pinch the edge tightly and use both hands to gently knead the dough to make it longer. When kneading, pay attention evenly and moderately. You only need to knead a little bit. No one can resist this taste｜Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 13

Step 13

Turn the dough side down, flatten it slightly with your hands, take a sharp knife and cut it from the middle, being careful not to cut off both ends.No one can resist this flavor | Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 14

Step 14

Then put the dough at both ends into the middle and twist it two or three times. Be careful not to twist it too tightly. If you don't know the technique, you can watch the video. No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 15

Step 15

After all the shaping is done, place it in the fermentation box for the second time. The temperature is set to 30 degrees and the humidity is 80%. Friends who do not have a fermentation box can also use the oven for the second time. There is no humidity in the oven that can be adjusted. You can put a bowl of warm water to maintain the approximate humidity. There is salted egg yolk soufflé filling inside, so the fermentation temperature should not be too high. The fermentation time is about 30~35 minutes, until it is about 1.5 times in size. The dough is smooth and elastic, and the dough will slowly rebound when pressed with your fingers. No one can resist this flavor | Illustration of how to make crunchy salted egg yolk soufflé bread 16

Step 16

This is the state of the second-rise dough. The dough is full of gas and will slowly rebound when pressed lightly on the surface. No one can resist this flavor | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 17

Step 17

Brush the white part of the dough with egg wash and sprinkle with a little white sesame seeds or almond flakes for decoration. The egg liquid for brushing the surface is obtained separately and is not in the recipe list. No one can resist this taste | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 18

Step 18

Place in a fully preheated oven, set the heat to 170 and the heat to 175, and bake for 22 minutes. There will also be a little soufflé filling in the bottom dough, so the bottom heat does not need to be too high. The time and temperature are for reference only and are based on the actual adjustments of each oven. No one can resist this flavor | Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 19

Step 19

The bread being baked can already smell very fragrant. No one can resist this taste｜Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 20

Step 20

The bread comes out of the oven and is evenly colored.No one can resist this flavor | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 21

Step 21

After taking it out of the oven, lightly shake the mold, demold it and let it cool on the cooling rack. When it cools down to a little bit of residual temperature, seal it and store it in a bag. No one can resist this flavor | Salted Egg Yolk Soufflé Bread Illustration of how to make Gagaxiang 22

Step 22

Salted egg yolk is so delicious when used in bread, and it won’t make you tired! No one can resist this flavor | Salted egg yolk soufflé bread Illustration of how to make Gagaxiang 23

Step 23

The soft and silky bread is paired with the fragrant but not greasy salted egg yolk. This bite is so satisfying, you must make it! Cooking tips for salted egg yolk soufflé bread

Many friends said: I made it exactly according to the recipe, why is mine wet? Why is mine dry? Why... why... When making bread, you must flexibly control the liquid in the formula, because the water absorption of flour is different, and the climate temperature and air humidity are different between the north and the south. You must add it as appropriate according to the state of the dough. This is a commonplace topic. ! The time and temperature should be adjusted according to the actual conditions of your own oven. There is a big difference between a large oven and a small oven. Even two ovens of the same brand will have temperature differences.