Fall in love at first bite, no need for butter, salted egg yolk pumpkin floss bread!

Overview

Can you easily create a strong film without butter? Do you believe it? I specially used whipping cream, so there is no need to add butter! This bread tastes quite rich. The pumpkin filling feels so delicious. The salty and delicious salted egg yolk is included in it, giving it an extra mellow flavor. Coupled with the meat floss, it is simply delicious!

Tags

• baking
• breakfast
• egg yolk liquid
• filled with whipped cream
• high gluten flour
• high sugar resistant dry yeast
• pumpkin puree
• salted egg yolk
• seaweed and meat floss
• whipping cream
• white sesame
• whole egg liquid
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Put the bread ingredients into the dough bucket, place the salt and sugar separately, and keep the yeast out of contact with the salt and sugar.

   

3. 3 Turn on speed 1 and mix until there is no dry flour, then turn to speed 4-5 and beat until the dough is smooth and smooth. Because there is no butter added and whipped cream is used directly, the beating process will take longer. If the weather is hot, you need to add ice packs to control the temperature of the dough.

   

4. 4 Take out the beaten dough and fold it into a round shape. Cut off a piece and slowly pull it apart until a transparent and slightly strong film emerges.

   

5. 5 Roll into a round shape and place in a box, cover with plastic wrap. Ferment at 27-28 degrees until doubled in size.

   

6. 6 Prepare the filling during fermentation. Steamed pumpkin + steamed salted egg yolk + light cream + meat floss, mix well.

   

7. 7 Divide into 6 portions and shape into round shapes, each portion is about 30 grams.

   

8. 8 After it has fermented well, dip your finger in the powder and poke holes in it, and it will not shrink or collapse immediately. Take it out and press to release it.

   

9. 9 Divide into 6 portions, 85 grams each. Roll the dough into a ball, cover with plastic wrap and rest for 15 minutes.

   

10. 10 Take a piece of loose dough, flatten it and roll it into a round shape, turn it over and put the filling ball on it.

    

11. 11 Wrap up the filling, pinch the edge tightly and point it downwards, arrange it slightly and put it into the star-shaped mold.

    

12. 12 After all operations are completed, place it on the grill, add a bowl of warm water to increase the humidity, and set the oven to fermentation speed at 35-36 degrees for about 40 minutes. Ferment until doubled in size.

    

13. 13 When fermentation is about to end, take out the oven and preheat it to 190 degrees. Brush with a layer of egg yolk liquid and sprinkle with white sesame seeds.

    

14. 14 Place in the preheated oven and bake at 170°C and 180°C for 25 minutes. When satisfied with the coloring, cover it with tin foil.

    

15. 15 After baking, take it out, unmold and cool.