There are so many salted duck eggs in the house that I can't eat them. I want to make bread. The taste is beyond imagination. It is delicious to tears, and I have eaten two.
After the chef machine removes the film from the material other than the butter, add the butter, knead it, the oven turns on the fermentation mode, and puts the dough into the fermentation.
The dough is 2 to 2.5 times larger than the original, and the exhaust is taken back to its original size.
The aerated dough is divided into 18 small doughs, covered with plastic wrap, and the hair is proofed in the middle for 20 minutes.
Make a pastry sandwich: After the butter is softened, add sugar and salt to swell and whitish. Add the milk powder and mix well, then add the chopped salted egg yolk and mix well. Due to the malfunction of the mobile phone, the photos of the stuffing shots are gone, crying! Fortunately, it is not difficult. The state of doing well is like this on the picture.
Wake up the dough, thicken in the middle, thin all around, put the egg yolk milk filling stuffing, about 23 grams of stuffing.
The technique of wrapping the buns, pinch the mouth.
Close the mouth, put in the paper tray, slightly flattened.
All done well, a total of 18.
Take it twice after the second fermentation in the oven.
Brush the egg white to sesame seeds.
Preheat the oven at 180 ° C and take it out after 30 minutes.
It’s delicious to see.
Salted egg yellow souffle filling, delicious and delicious.
It’s delicious to tears.
1, do not add water in the dough, pay attention to the dry and wet dough. 2, each oven has a different temper, please pay attention to control the temperature. 3, salty egg yolk salt is not the same, if the egg yolk is more salty, you can increase the ratio of milk powder to sugar.