Salted Egg Yolk Bean Paste Bread

Name: Salted Egg Yolk Bean Paste Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 Jin Qixiang Salted Duck Egg Yolk; 215g Xinliang Bread Flour; 180g Red bean paste; 40g Caster sugar; 48g Egg liquid; 18g butter; 88g milk; 3g yeast

by Jin Qixiang Salted Egg Yolk

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Those who like to eat egg yolk crisps must not miss this upgraded version of salted egg yolk bean paste bread. The slushy egg yolk and sweet bean paste are matched with warm bread. It will not be too sweet or greasy. It is full of satisfaction. Compared with egg yolk pastry, it has lower calories, so I'm not afraid to eat more!

Ingredients

Salted Egg Yolk Bean Paste Bread

1. Put all the ingredients except the butter filling into the kneading machine.

2. Add butter after 10 minutes, and continue to knead for 10 minutes. The film does not necessarily come out.

3. The thawed salted egg yolks should be sprayed with white wine to remove the smell, put in the oven at 180 degrees for about 8 minutes, and let it cool for use.

4. After fermentation, exhaust the air, divide it into 6 portions, wake up for 15 minutes, and poke a hole with your fingers to keep the dough from shrinking.

5. Take the proofed dough and roll it into a circle ⭕️ turn it over and spread the red bean paste flat on the dough.

6. Put in the crushed duck egg yolk.

7. Slowly tighten and close the bag.

8. After wrapping, put it in a baking tray, cover with plastic wrap and ferment at room temperature, and then sprinkle with bread flour.

9. Preheat the oven to 180 degrees, and then bake at 180 degrees for about 20 minutes.

Tips:
1. The temperature of each oven is slightly different, please adjust it yourself.

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