Salted egg yolk bean paste bread
| Bread flour 170g | Fine sugar 32 grams |
| Yeast 2.5 grams | Egg liquid 40g |
| Milk 70 grams | Butter 15 grams |
| Salted duck egg yolk (stuffing) 4 | Red bean paste (stuffing) 160g |
| Milk (surface) Appropriate amount | White sesame (surface) Appropriate amount |
Step 1
First, prepare and measure the ingredients you need.
Step 2
Put all the ingredients except the butter filling into the kneading machine, knead until the dough is thick, add butter, and continue kneading for 10 minutes.
Step 3
Take out the whole circle, cover it with plastic wrap and place it at a temperature of 28 degrees and a humidity of 8Conduct a fermentation in a 0% environment until it is about doubled in size.
Step 4
During the fermentation period, prepare the stuffing. Spray the thawed salted egg yolk with white wine to remove the smell, put it in the oven at 180 degrees for about 8 minutes, let it cool, then crush it and set aside.
Step 5
This is homemade bean paste stuffing that was taken out of the freezer in advance.
Step 6
After the dough is fermented, take it out to deflate, divide it into 4 equal portions, and rest for 15 minutes.
Step 7
Take a piece of dough that has risen and roll it into a round shape and turn it over.
Step 8
Take a portion of the bean paste, flatten it and spread it on the dough.
Step 9
Then add the crushed egg yolk.
Step 10
Tighten up like a bun.
Step 11
When everything is done, place it on a baking sheet, cover with plastic wrap, and placePut in the oven for secondary fermentation.
Step 12
Let it rise until doubled in size, about 50 minutes.
Step 13
After it has risen, brush it with milk liquid and sprinkle with white sesame seeds. Preheat the oven to 180 degrees, set the middle rack, and bake for about 20 minutes until browned. Be careful not to overbake.
Step 14
Finished product picture
Step 15
Finished product picture Cooking tips for salted egg yolk bean paste bread
