Egg yolk bean paste bread

Overview

I like egg yolk crispy egg yolk mooncakes. One day when I was making bread, I suddenly thought of making bread fillings. It’s delicious baked!

Pour all ingredients for desalted butter into a large bowl and mix well.
Put it into the bread bucket and start the dough mixing process.
After one step add butter and salt and knead until complete.
Cut a little of the dough and use your hands to pull out a large, strong film.
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
During fermentation time, bean paste is wrapped in egg yolk.
Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
After pressing and releasing, the cutting and rounding will be loose.
Take a piece of dough and flatten it.
Put the bean paste and egg yolk filling.
Wrap with the seam facing down.
Put it into the baking pan and cover it with a plastic bag for secondary fermentation. The surface of the fermented bread dough will be smooth and does not stick to your hands, and it will rebound slowly when pressed with your hands.
Preheat the oven in advance to 170℃ for about 20 minutes (time and temperature are for reference only)
The egg yolk is rusty, so you can’t eat egg yolk mooncakes or egg yolk crisps!
This bread shouldn’t be too delicious😊