Salted egg yolk pork floss bread with liquid sauce

Liquid type:	High-gluten flour 165 grams
Water 165 grams	Yeast 1.5 grams
Dough:	High-gluten flour 385 grams
Fine sugar 40g	Whole egg liquid 50 grams
Milk 165 grams	Milk powder 20 grams
Salt 7 grams	Yeast 4 grams
Butter 30g	Salted egg yolk liquid sauce:
Milk powder 16 grams	Butter 13 grams
Light cream 25 grams	Coconut milk 10 grams
Powdered sugar 10 grams	Shui Ye 12 grams
Crushed cooked salted egg yolk (sifted before use) 50 grams

How to make pork floss bread with salted egg yolk liquid sauce

Step 1

Make the liquid seed (Polish seed) one night in advance. Put the water in the liquid seed material into a large container, add yeast, and stir evenly. Then add high-gluten flour and stir evenly. Mix until there is no obvious dry powder, and cover it. Let the plastic wrap ferment at room temperature for 2 hours and then put it in the refrigerator overnight to ferment. Ferment until there are many bubbles on the surface in a moist state, as shown in the picture above. When you tear it open, there will be a lot of bubbles. The fermentation mainly depends on the state. There is no specific time. If you find that it is not fermented enough when you make it in the morning, you can take it first. Come out to room temperature and continue to rise for a while.

Step 2

Remove the butter from the dough ingredients, put the rest of the ingredients into the mixing bowl, and add the prepared liquid together. If you are a novice, you can reserve a little milk and add as appropriate depending on the state of the dough.

Step 3

After kneading to the expansion stage, add butter and knead until complete. Toast has higher requirements on the glove film. The dough must be kneaded well, including the temperature and gluten of the dough. There is no need to pursue thinness. The glove film must have a tension that is not easy to break, and pay attention to the balance of ductility and elasticity.

Step 4

The beaten dough should be roughly rounded and placed in a fermentation box, and the basic fermentation should be carried out at an environment of about 25 to 28 degrees. The fermentation is complete when the dough is about 1.5 times in size. When you poke a hole with flour with your finger and it does not shrink or collapse, the fermentation is complete. If the weather is hot, the fermentation is complete if the bottom shrinks a little very slowly.

Step 5

Once the dough is ready, deflate the dough and press gently to remove any large air bubbles. Divide into 4 portions, roll into balls, cover with plastic wrap and let rest for 15 minutes at around 25~28 degrees Celsius.

Step 6

After it has rested, take the dough and roll it into a thin piece. The width is about the same as that of a 250g toast box, which is probably fine. Needless to say, take a ruler to measure while rolling it out, and then spread the salted egg yolk liquid center sauce on half of the area. Salted egg yolk liquid sauce: except the salted egg yolk in the ingredients list, mix the rest with a manual egg beater, then add the steamed and sifted salted egg yolk, mix everything evenly with a spatula, and put it in the refrigerator for an hour. Available for use and can be prepared in advance.

Step 7

Then sprinkle with seaweed and meat floss.

Step 8

Fold the unfilled part below in half, that is, to cover the filling.

Step 9

Turn over and use a sharp knife to divide into portions, remembering not to cut off the top.

Step 10

Twist them one by one, like twisting twists.

Step 11

After twisting everything, start rolling it up from the uncut end.

Step 12

This is the finished roll, with the edge facing down~

Step 13

After shaping, place into a 250g toast box mold. Start the second serve. I fermented it in a fermentation box, with a temperature of 32 degrees and a humidity of 80%. Friends who don’t have a fermentation box can also use the oven for secondary fermentation. The oven has no humidity to adjust, so you can put a bowl of warm water to maintain the humidity.

Step 14

Ferment until about 8 to 9 minutes full. The dough will be smooth and elastic. The dough will slowly rebound when pressed with your fingers. Brush the white part of the dough without fillings with egg wash. The egg wash mentioned here is obtained separately and is not in the recipe list. You can use whole egg liquid or egg yolk mixed with a little water.

Step 15

Put it into the oven that has been fully preheated at 220 degrees in advance, raise the heat to 170 degrees and lower the heat to 200 degrees, and bake for 32 minutes. Cover with tin foil if the surface is colored satisfactorily. Please adjust the time and temperature according to the actual conditions of your respective oven.

Step 16

Feel the perfect transformation from dough to bread~

Step 17

After baking is completed, shake it twice, then unmold it and let it cool on a cooling rack. When it cools down to a little bit of residual temperature, seal it and store it in a bag.

Step 18

The bread is soft and stringy, and the filling is especially delicious! Super simple plastic surgery method, but the appearance is not bad at all~ Recipe for cooking salted egg yolk butter floss 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.