Q: Can I use a different type of flour for this bread?
A: The recipe specifically calls for high-gluten and low-gluten flour to achieve the desired texture. Substituting these flours might affect the outcome.
Q: What if I don’t have a fermentation box for step 15?
A: If you don’t have a fermentation box, you can use an oven with a bowl of warm water inside to create a humid environment.
Q: Is it necessary to use pre-cooked salted egg yolks?
A: Yes, using pre-cooked and sieved salted egg yolks ensures the right texture and flavor in the milk crisp filling.
Salted Egg Yolk Milk Crisp Bread
Notes
Ingredients:
- For the Dough:
- High-gluten flour: 370g
- Low-gluten flour: 80g
- Fine sugar: 40g
- Whole egg liquid: 50g
- Milk: 295g
- Milk powder: 20g
- Salt: 6g
- Yeast: 5g
- Butter: 35g
- For the Salted Egg Yolk Milk Crisp:
- Softened butter: 60g
- Fine sugar: 30g
- Salt: 1g
- Whole egg liquid: 25g
- Milk powder: 85g
- Cooked salted egg yolk: 90g
- Mix all dough ingredients except butter in a mixer and knead.
- When the dough reaches the expansion stage, add the butter and knead until fully incorporated.
- Round the kneaded dough and let it ferment in a warm place (25-28°C) until it expands 1.5 to 2 times its size.
- Prepare the salted egg yolk milk crisp filling while the dough ferments. Soften the butter at room temperature and mix with sugar and salt.
- Gradually add the egg liquid until fully incorporated.
- Add the milk powder and pre-cooked, sieved salted egg yolks, mixing until smooth.
- Divide the fermented dough into 8 parts, cover, and rest for 20 minutes.
- Roll a piece of dough into a tongue shape.
- Flip the dough, roll it into a small rectangle, and spread the filling evenly.
- Roll the dough from top to bottom.
- Pinch the seam closed and gently elongate the dough, ensuring even pressure.
- With the seam side down, slightly flatten the dough and slice it in the middle, without cutting through the ends.
- Tuck and twist the ends towards the center.
- Let the shaped dough proof in a fermentation box or oven with a bowl of warm water, at 30°C and 80% humidity, until it expands 1.5 times in size.
- Brush the dough with egg wash and optionally sprinkle with sesame seeds or almond slices.
- Bake in a preheated oven at 170°C (top) and 175°C (bottom) for 22 minutes.
- Once baked, remove from the oven and let cool on a rack.
- Enjoy the delicious salted egg yolk milk crisp bread!
- Rich in carbohydrates and proteins.
- Contains dairy and gluten.
- High in calories due to sugar and butter content.
