A super soft brushed bread, separated by one piece of twist, in the middle is the yolk condensed milk stuffing, and the roots of the twist in the hand.
Stuffing: egg yolk + condensed milk
Mix evenly and spare.
Dough Making and Shaping: Mix all the ingredients other than butter, spread to the point of expansion, add butter, and pour into the full stage of pulling out the film.
The base was fermented at room temperature (25 ° C) for half an hour, and then refrigerated for another 30 minutes.
The basic fermentation is finished, vented, rounded, and refrigerated for 15 minutes.
The loose dough was taken out and kneaded into a dough piece of about 40 cm in length. To prevent sticking, sprinkle a thin layer of powder on the work surface before opening.
Apply a layer of egg yolk refining lotion on top.
Cut into 14 portions.
Each two plasters are stacked one on top of the other.
First twist the upper part 3 turns from the middle, then turn the lower part three turns in the opposite direction from the middle. Be careful not to twist the ends by hand, so that the noodles will be stretched for a long time.
The 7 twisted noodles were evenly coded into the baking tray, and the second hair was finished at 190 ° C for 20 minutes. Once baked, immediately apply a layer of melted butter to the surface.
1. Baking tray size (average value): 33x22x5.5cm2. Because the dough is soft, it is easy to operate after opening, and the base fermentation and relaxation in the second half should be carried out under refrigerated conditions. 3. The standard for the basic fermentation in place is that the fingers are burrowed and the holes are not retracted (see photo). If the refrigerated fermentation is not in place for 30 minutes, the time for refrigerating fermentation can be extended appropriately.