Salted Egg Yolk Toast
1.
Make Polish seeds one night in advance, stir evenly with 50 grams of high-gluten flour + 50 grams of purified water + 1 gram of dry yeast, cover with plastic wrap, and ferment for 17 hours in cold storage. Large holes can be seen when you open it.
2.
4 salted duck egg yolks were soaked in corn oil one night in advance, sprayed with high white wine, steamed in the pot for about 10 minutes, and pressed into puree with a fork.
3.
Add about 380 grams of milk and eggs, refrigerate in advance, and pour them into the noodle bucket
4.
Put high-gluten flour, sugar and salt in diagonally, and put Polish seeds together
5.
Turn the cook machine on the first gear and stir for one minute, then turn on the third gear
6.
Stir to form a dough, you can see the gluten appears, cover the noodle bucket with plastic wrap, and put it in the refrigerator together with the dough for one hour
7.
Take out the dough and cut into small pieces, add fresh yeast and butter softened at room temperature
8.
Stir at the second gear for one minute, turn to the fourth gear and stir until the surface of the dough is smooth and matte. Lift the dough head and the dough will sag naturally
9.
You can stretch out a thin but not easily broken film, stretch the dough, and have good elasticity
10.
Put the dough round and put it in a baking tray, the temperature of the center of the dough should not exceed 26 degrees, and put it in an environment of 25-28 degrees and 75% humidity for fermentation
11.
When fermenting, start making fillings. Cut the butter into small pieces and soften at room temperature. Use an electric whisk to beat smoothly. Add sugar and beat evenly. Add the salted egg yolk and continue stirring.
12.
Add milk powder and mix well
13.
Add milk and mix well
14.
Divide equally into 12 portions and put in the refrigerator to freeze
15.
After freezing, put on disposable gloves and round
16.
The dough has doubled its size. Dip your fingers in the flour and insert the holes, and the holes can be slightly retracted.
17.
Divide equally into 12 equal portions of about 30 grams and 60 grams each, round and cover with plastic wrap to relax for 20 minutes
18.
Take 30 grams of small dough, flatten it, and pack it into the egg yolk filling
19.
Close the mouth downwards and wrap it in a large flattened dough
20.
Placed neatly in a toast box, fermented in an environment of 33-35 degrees and 80% humidity
21.
Start making biscuits, cut the butter into small pieces, mix the sugar, almond flour, low-powder, and salt evenly, sift them, and put them together
22.
Use a spatula to mix well, cut the butter while mixing, mix into granules and set aside
23.
The toast is fermented to seven to eight minutes full, brush a thin layer of whole egg liquid, the egg liquid must be sieved to brush evenly, and the surface is sprinkled with a layer of crumbs
24.
Put it in the preheated oven, lower level
25.
Raise the heat to 160 degrees, lower the heat to 180 degrees, bake for 40-45 minutes, adjust the duration according to the color of the toast, and cover with tin foil when bake for 10 minutes
Tips:
1. This formula is made at a room temperature of 25 degrees. Friends with low room temperature can omit the steps of liquid refrigeration and intermediate refrigeration of the dough and make it directly
2. Fresh yeast can be replaced with dry yeast, the dosage is 1/3
3. If there is no fermentation tank, you can use oven + hot water to ferment
4. The amount of crisps can not be used up at one time, and can be prepared in advance, and it can be stored for at least one month in freezing
5. The article uses a Sanneng golden toast box, the coloring is slower, please adjust the baking time according to your own toast box
6. As a result of the experiment, if the height of the oven is high enough, insert a baking tray below, or put the toast box directly on the baking tray to prevent the melted puffs from dripping and soiling the oven
7. This formula can make two 450g toasts, if you make one, all the ingredients are halved
