Cream flavored egg yolk bread(nai xiang dan huang mian bao )

Cream flavored egg yolk bread

Introduction:

"Cantonese like to drink tea. Every time I go to a teahouse, quicksand buns are one of my favorite dishes. After checking the making method of quicksand buns on the Internet, I know that stuffing is not difficult. But just when I want to make bread, I put the stuffing into the bread. But I don't have any sugar powder in it, so I don't have the effect of quicksand, so I don't call it quicksand bread. It's called milk flavored yolk bread. Is that fair What about the combination of China and the west? Ha ha

Production steps:

Step 1: first, mix the materials in the liquid and place them at room temperature until bubbles appear on the surface, then put them in the refrigerator for 16 hours

Step 2: take out the refrigerated liquid seed, mix it with other ingredients except butter in the dough, knead it until the film comes out, then add butter, knead it to the expansion or complete stage (I like kneading to the complete stage, and the expansion stage is OK) and ferment at room temperature

Step 3: when fermenting, prepare the filling, salted yolk (duck egg I use) and steam it and crush it

Step 4: add milk powder and whisk well

Step 5: add the melted butter and stir well, then put it into the refrigerator for freezing

Step 6: take out the fermented dough and divide it into 70 grams each

Step 7: put 20g milk flavored egg yolk stuffing into the flat

Step 8: wrap the dough tightly, and do not touch the stuffing around the dough, because once the stuffing is oily, it will not be tight

Step 9: put it in the paper mould with the mouth closed down, ferment it to twice the size, brush the whole egg liquid on the surface, and put it into the oven preheated 180 degrees for 15-20 minutes

Step 10: release

Step 11: look at the stuffing inside. This stuffing is stuffing. If you like to eat sweet, you can add 45 grams of powdered sugar in the stuffing. This will not only change the taste, but also have quicksand effect

Materials required:

Salted egg yolk: 3

Milk powder: 2 tablespoons

Custard powder: 2 tablespoons

Butter: 75g

High gluten flour: 280g

Water: 90g

Liquid type: all

Dry yeast: 4G

Fine granulated sugar: 60g

Salt: 5g

Egg: 1

Note: do not touch the stuffing around the bread dough, because the stuffing is oily. Once it touches the seal, it will not be pinched tightly. When baking, it will burst. If there is no paper mold, it can be directly put on the baking plate

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Nai Xiang Dan Huang Mian Bao