Simple and beautiful plastic surgery|Salted egg yolk and meat floss bread with flowing heart sauce

Highly recommended! Super delicious bread! Meat floss toast bread recognizes this recipe, with salted egg yolk flowing heart sauce, adults and children love to eat the series! Recipe fits 4 x 250g toast box molds!

Ingredients

Liquidtype:

Glutenflour 165 g

Water 165 g

Yeast 1.5 g

Dough:

Glutenflour 385 g

Cayennesugar 40 g

Wholeeggliquid 50 g

Milk 165 g

Milkpowder 20 g

Salt 7 g

Yeast 4 g

Butter 30 g

Saltedeggyolksauce:

Milkpowder 16 g

Butter 13 g

Whippingcream 25 g

Coconutmilk 10 g

Powderedsugar 10 g

Syrup 12 g

Cookedsaltedeggyolkchopped(useaftersifting) 50 g

Cooking Instructions

Make liquid seeds (Polish seeds) one night in advance, put the water in the liquid seed materials into a large container, add yeast, stir evenly, then add high-gluten flour and stir well, mix until there is no obvious dry powder, cover with plastic wrap and ferment for 2 hours at room temperature, and then put it in the refrigerator overnight to refrigerate. Ferment to a moist state with a lot of bubbles on the surface, as shown in the picture above, tear a lot of bubble nets, fermentation mainly depends on the state, there is no specific time, if you find that it is not enough when you want to do it in the morning, you can take it out at room temperature and continue to send it for a while.
Remove the butter from the dough ingredients, put the rest of the ingredients into the chef's bucket, and add the finished liquid together.
Knead until the expansion stage is reached, then add the butter and knead to the complete stage. Toast will have higher requirements for the glove film, and the kneading dough must be kneaded well, including the temperature and gluten of the dough, without the pursuit of thinness, there must be a glove film with tension that is not easy to break, and pay attention to the balance between ductility and elasticity.
The beaten dough is roughly rounded and placed in a fermentation box, and the basic dough is made in an environment of about 25~28 degrees. When it is about 1.5 times larger, the fermentation is completed if the finger dips the flour and pokes the hole without retracting or collapsing, and the fermentation is completed if there is a little bit of extremely slow retraction at the bottom in hot weather.
Once the dough is ready, vent the dough and gently pat it to remove large bubbles. Divide into 4 parts, roll the round lid and relax in the plastic wrap environment at about 25~28 degrees Celsius for 15 minutes.
After relaxing, take the dough and roll it into thin slices, the width is about the same as a 250-gram toast box, about the same, needless to say, take a ruler while rolling hey, and then spread the salted egg yolk sauce on half of the place.
Salted egg yolk flowing heart sauce: remove the salted egg yolk from the ingredients list, stir the rest with a manual whisk, then add the steamed and sieved salted egg yolk, mix all with a spatula, put it in the refrigerator for an hour and then use it, and you can set it aside in advance.
Then sprinkle with seaweed floss.
Fold the part below that has no filling in half, that is, cover the filling.
Turn it over and divide it into portions with a sharp knife, remembering not to cut off the top.
One by one, they twisted up like twisted flowers.
After twisting it all, it starts to roll up from the end that has not been cut.
This is done in a volume, with the mouth facing down~
Shape and put in a 250g toast box mold. Start the second shot. I put it in the fermentation box to ferment, the temperature is 32 degrees, the humidity is 80%, friends who do not have a fermentation box can also use the oven for the second time, the oven has no humidity can be adjusted, you can put a bowl of warm water to maintain humidity.
Ferment until about 8~9 minutes full, the dough is smooth and elastic, and the dough will slowly rebound when pressed with fingers. Brush the white part of the dough with egg wash, which is taken separately and not in the recipe table. The egg mixture can be used as a whole egg mixture, or you can use the egg yolk with a little water.
Put it in the oven that has been fully preheated at 220 degrees in advance, bake at 170 degrees on the top and 200 degrees on the bottom, bake for 32 minutes, and cover the tin foil if the surface is satisfied.

The time and temperature should be adjusted according to the actual situation of the respective oven.
Feel the perfect metamorphosis from dough to bread~
After the baking is completed, it is lightly shaken twice, and then demolded to the cooling rack to cool, and when it cools to a little residual temperature, it is bagged and sealed for preservation.
The bread is soft and brushed, and the filling is particularly delicious! It's a super simple plastic surgery method, but the appearance that comes out is not bad at all~