Soft Egg Yolk Small Meal Bag

Name: Soft Egg Yolk Small Meal Bag
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 40g Arowana low-gluten flour; 2.5g yeast; 30g Caster sugar; 2g salt; 7g milk powder; 30g Whole egg liquid; 100g Pure milk; 25g butter; 3 pcs Egg yolk; 100g Quicksand bun core powder; 50g lard; 50g White sesame; 20g Liquid egg yolk

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

I have always wanted to make a small meal bag with egg yolk stuffing, but I have to implement it until today. In view of the implementation of a weight-loss plan a few days ago, for my own determination, I haven't made baking and desserts for a long time. I eat very little meat, perhaps because I sweat a lot in summer, and I have lost a lot of weight recently. I really want to keep it, haha, baking this stuff, especially bread, is very appetizing, because the bread just baked is too fragrant, I am afraid I can’t control it, I taste it and taste it, so I have not touched the oven for more than half a year .
Yesterday, the child is also on summer vacation. Almost all three meals a day are eaten at home. At this time, the oven will start to make bread and make breakfast for the child. I bought two bags of flour when I was shopping in the supermarket. It was the first time I used Arowana bread flour to make a small meal bag. I was a little nervous, worried that I had to remix the flour. Fortunately, the product was really good, a small meal bag. The aroma of the whole house is out of the oven. When you press it down with your hands, the bread rebounds quickly. The taste is sweet, soft and chewy. When you break the bread while it is hot, the delicate egg yolk filling will still flow. You can bite it down. The incense and the scent of egg yolk filled my mouth. I only tried a small sip.

Soft Egg Yolk Small Meal Bag

1. Before you start making it, you need to prepare all the ingredients

2. Weigh the required ingredients, except for the butter, pour the ingredients in the bread crust into the bucket of the bread machine, turn on the bread machine, select the kneading function, and the time is 30 minutes

3. Knead the dough in the bread machine for about 15 minutes, open the lid of the bread machine, throw the butter in, and continue the kneading process to the end. [If you knead the noodles by hand, it will be more tiring. If there is a machine, try to let the machine do it for you. If there is no machine, add the butter according to the manual kneading method: pour the mixed flour on the chopping board, and stretch your hands like rubbing clothes. Knead, the dough will be sticky at first. You need to scrape the dough from your hands with a scraper from time to time. Knead repeatedly until the dough no longer sticks to your hands and the surface becomes smooth. Cut a small piece of dough and slowly use both hands. Unfold, a thicker film can be formed, that is, the dough begins to become gluten. In jargon, the dough is extensible. Then add butter]

4. Turn off the power of the bread machine, and leave the dough in the bread bucket to ferment until the volume expands twice as large

5. Take out the dough, divide the dough into 8 evenly prepared noodles, round them separately, cover with plastic wrap, and relax for about 15 minutes

6. Heat the lard in water, pour in the squeezed egg yolk and quicksand bun core powder, mix well and serve as egg yolk filling, take a portion of the dough, flatten it with your palm, and put the egg yolk filling in the middle

7. Tuck the four sides, close the mouth and squeeze it tightly to make a round bun

8. Place the meal buns neatly in the baking tray, leaving a little space between the buns, because the baked buns will expand

9. Brush a layer of egg yolk liquid on the surface of the buns and sprinkle a layer of white sesame seeds

10. Put it in the middle layer of the preheated oven and bake at 170°C for 20 minutes.

11. Let cool and serve immediately after baking

Tips:
Tips for food:

1. The eggs should be taken out of the refrigerator in advance, warmed up at room temperature, and broken into egg liquid.

2. The butter should also be taken out in advance, softened at room temperature, and cut into small pieces.

3. Infer other things, use other fillings and the dough is the same.