Bread with salted egg yolk and pork floss filling
Overview
I followed the trend and made yarn ball bread, which was soft, silky and fragrant. I made 2 of them in 3 days and it was very popular.
Tags
Ingredients
Steps
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Steam the salted egg yolk, crush it, and mix it with the meat floss and mayonnaise until it is not loose. (I didn’t have enough meat floss, so I added about 12g)
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Except for the butter, put the other ingredients into the bread machine and knead the dough for 10 minutes. Press the stop button, add the diced butter, and press the dough program again until the dough is complete.
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It took 30 minutes.
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Knead out the film. (This is the key to soft and stringy bread.)
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Ferment until doubled in size. (Leave it in the bread machine to ferment.)
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Take the dough out, press to deflate, and divide into 4 equal parts. Relax for 15-20 minutes.
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Take one and roll it into a rectangle. (The dough is very soft, so use some hand flour to make it easier to work.)
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Put the filling on more than 1/3 of the dough sheet, and cut the bottom into small strips. (As shown in the picture)
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Rolled up from top to bottom, it looks like a caterpillar.
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Place into an 8-inch cake tin greased with butter. (It’s okay if the mold is not hollow. I think the hollow one looks better. The mold is not anti-stick, so I applied a thin layer of softened butter. Vegetable oil is also fine.)
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Let it double in size and lightly brush the surface with egg wash.
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Place in the preheated oven and bake at 350 degrees Fahrenheit (about 180 degrees Celsius) for 25 minutes. After coloring, cover with tin foil to prevent the color from getting too dark.
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Remove from the mold and let cool.
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Very soft and brushed.
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The salted egg yolk meat floss filling is so delicious.
