Recipe: Egg yolk condensed milk package

Home Cooking Recipe: Egg yolk condensed milk package

Notes:

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.

Ingredients:

Steps:

  1. Home Cooking Recipe: Stuffing: egg yolk + condensed milk

    Stuffing: egg yolk + condensed milk

  2. Home Cooking Recipe: Mix evenly and spare.

    Mix evenly and spare.

  3. Home Cooking Recipe: 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.

    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.

  4. Home Cooking Recipe: The base was fermented at room temperature (25 ° C) for half an hour, and then refrigerated for another 30 minutes.

    The base was fermented at room temperature (25 ° C) for half an hour, and then refrigerated for another 30 minutes.

  5. Home Cooking Recipe: The basic fermentation is finished, vented, rounded, and refrigerated for 15 minutes.

    The basic fermentation is finished, vented, rounded, and refrigerated for 15 minutes.

  6. Home Cooking Recipe: 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.

    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.

  7. Home Cooking Recipe: Apply a layer of egg yolk refining lotion on top.

    Apply a layer of egg yolk refining lotion on top.

  8. Home Cooking Recipe: Cut into 14 portions.

    Cut into 14 portions.

  9. Home Cooking Recipe: Each two plasters are stacked one on top of the other.

    Each two plasters are stacked one on top of the other.

  10. Home Cooking Recipe: 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.

    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.

  11. Home Cooking Recipe: 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.

    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.

Tips:

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.


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