Coconut Milk Crispy Salted Egg Yolk Bread that Looks Like Egg Yolk Crisp
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Step 1. Prepare medium-sized materials.
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Step 2. Pour fresh yeast and sugar into water at room temperature, stir to melt. Then pour the high flour in the noodle bucket, and then pour the yeast water. Turn the cook machine on the 1st gear to mix into a dough, and turn to the 2nd gear to knead for 3 minutes.
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Step 3. Take it out and put it in a clean basin, cover with plastic wrap at 28°C, and ferment for 40-60 minutes to twice the size. The middle species is too wet, so you can reserve 15 grams of water, and add it to the dough depending on the situation.
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Step 4. During the fermentation period, prepare the fillings for the puff pastry.
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Step 5. To soften the butter that can be easily spread with a spatula, beat it smoothly with an egg, add powdered sugar (if there is lumps, sieve it), and beat until slightly white. Add the whole egg liquid at room temperature in portions to make a smooth whipping. Then pour in all the coconut and milk powder.
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Step 6. After mixing into a dough, put it into a clean container, cover with plastic wrap, and refrigerate for more than 20 minutes to facilitate shaping.
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Step 7. The inside of the fermented middle seed is honeycomb-shaped, and the main dough material is prepared.
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Step 8. Put high flour, whole egg liquid, sugar, fresh yeast, and medium seed in the noodle-making bucket. Mix into a dough at level 1, then turn to level 2 to knead for 2 minutes and add salt, then switch to level 3 to continue kneading.
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Step 9. Knead the dough until it is smooth, tear off the thick film, add the softened butter, turn to low speed to beat the butter and dough until they are mixed, and then turn to high speed to knead the dough.
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Step 10. Until the dough can pull out a strong film, the edge of the hole is basically smooth. Take out the dough. Hold the dough with both hands, fold it outwards to make a round, cover with plastic wrap, and relax at room temperature for about 30 minutes. Look at the volume is slightly expanded, and you can feel the air when you touch it with your fingers.
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Step 11. Then put the egg yolks into a baking tray lined with greased paper, spray white wine, and put them in the preheated oven to bake at 160 degrees for 5 minutes. After roasting, take out and cool slightly. I am not using freshly beaten egg yolks. If it is freshly beaten egg yolks, raw buns are also okay.
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Step 12. At this time, the dough is well relaxed. Divide it directly into 65 grams. After folding and rounding, hold the dough with your right hand and roll it counterclockwise slightly. Cover with plastic wrap and relax at room temperature for 15 minutes.
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Step 13. Then take out the refrigerated coconut filling, 30g each, flatten it, and wrap it with egg yolk for later use.
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Step 14. Take a loose dough, flatten it, and roll it out into a round dough with a thick middle and thin sides on both sides, turn it over, and put a filling ball on it.
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Step 15. Hold the filling ball with your left hand, push it up with your right hand, tighten the mouth, and place it on the baking tray with the mouth facing down.
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Step 16. Perform secondary fermentation with a temperature of 33 degrees and a humidity of 85 degrees, which can be placed in an oven and add a bowl of warm water around 30 degrees for fermentation. Time 20-30 minutes, depending on the status.
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Step 17. Fermentation to about 2 times the size, and soon the fermentation is completed, take out the preheated oven up and down 190 degrees. Spray water on the surface of the dough and sprinkle with white sesame seeds. The dough can be spaced with oil paper to prevent the baking time from baking together. Then put it into the lower middle of the preheated oven, and bake for 18 minutes at 190 degrees higher and 180 degrees lower. Satisfied with the color, stamped with tin foil in time
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Step 18. After baking, take it out and let it cool. You can brush a layer of butter while it is still hot, and the surface will be brighter and more beautiful! Cut it open and take a look, the noodles are wrapped in coconut paste, and the coconut paste is wrapped in egg yolk, eat it!
Tips:
Note: 1. Fresh yeast: dry yeast conversion ratio = 3:1
2. The water absorption of flour is different, so the water volume is controlled by yourself, and the water volume is normal. If the beaten dough sticks to your hands and is not easy to handle, you can use hand powder to help shape it.
3. The oven used in the article is PE3050, and you should fine-tune your own oven when you bake it gently!
