How to Make Delicious Salted Egg Yolk Milk Crisp Bread?

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

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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

Instructions:

1. Mix all dough ingredients except butter in a mixer and knead.
2. When the dough reaches the expansion stage, add the butter and knead until fully incorporated.
3. 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.
4. Prepare the salted egg yolk milk crisp filling while the dough ferments. Soften the butter at room temperature and mix with sugar and salt.
5. Gradually add the egg liquid until fully incorporated.
6. Add the milk powder and pre-cooked, sieved salted egg yolks, mixing until smooth.
7. Divide the fermented dough into 8 parts, cover, and rest for 20 minutes.
8. Roll a piece of dough into a tongue shape.
9. Flip the dough, roll it into a small rectangle, and spread the filling evenly.
10. Roll the dough from top to bottom.
11. Pinch the seam closed and gently elongate the dough, ensuring even pressure.
12. With the seam side down, slightly flatten the dough and slice it in the middle, without cutting through the ends.
13. Tuck and twist the ends towards the center.
14. 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.
15. Brush the dough with egg wash and optionally sprinkle with sesame seeds or almond slices.
16. Bake in a preheated oven at 170°C (top) and 175°C (bottom) for 22 minutes.
17. Once baked, remove from the oven and let cool on a rack.
18. Enjoy the delicious salted egg yolk milk crisp bread!

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Nutrition:

• Rich in carbohydrates and proteins.
• Contains dairy and gluten.
• High in calories due to sugar and butter content.