How to make egg yolk buns and cooking tips

Egg yolk buns may be a small snack that mothers are more familiar with. They have a soft texture and are rich in nutrients, making them especially suitable for babies as a complementary food. Safety is the most important thing when feeding your baby. If you want to ensure the safety of egg yolk buns, making them by yourself is the best way to ensure safety. The method of making egg yolk buns is similar to that of ordinary buns. Mothers who have made buns before can easily learn how to make them.

1. Ingredients for Egg Yolk Buns

Main ingredient: 250g high-gluten flour

Accessories: 1 teaspoon yeast powder 25 grams egg

Seasoning: 3g salt, 40g sugar, 10g milk powder, 115g water, 20g butter

2. How to make egg yolk bread

1. Put all the ingredients (except butter) into a food processor and knead into dough until the dough is smooth. Add butter and continue kneading until the dough expands. Put it in a container and ferment until it doubles in size. Mix the salad dressing and meat floss. Cut the seaweed into strips. Crack the eggs and separate the egg white and yolk.

2. Take out the dough, deflate it, divide it into 50g portions, roll them into balls, and let them rest for 15 minutes. Flatten the dough, roll it into a round shape with a rolling pin, turn it over, wrap it with salad dressing and meat floss, seal it and put it in a paper cup for secondary fermentation for 40 minutes

3. After the second fermentation is completed, brush a layer of egg liquid on the surface of the dough, sprinkle with sesame seeds, dig a small hole just above the dough, put the egg yolk in (keep the egg white for angel food cake), sprinkle seaweed on the surface of the egg yolk for decoration, and finally squeeze salad dressing on it

4. Place in the middle layer of the preheated oven, 180 degrees for 15 minutes (adjust according to your own oven)

3. Cooking skills

The hole should be deeper. If it doesn't work, pull out the excess dough to prevent the bread from expanding in the oven and causing the egg yolk to fall out. In the bread-making process, kneading the dough is a key step. If the dough is not kneaded well, no matter how perfect the following steps are, they cannot make up for it. You can knead the dough by hand, but when the amount of dough is large, kneading by hand takes a long time and is very tiring. Moreover, if you knead by hand for a long time without good control, it will also cause wrist strain. Bread machines are more commonly used. It takes a long time to knead dough in a bread machine. Kneading the dough for a long time will cause the temperature of the dough to rise, especially in a high temperature environment. Kneading the dough for a long time, coupled with the friction of the dough, the machine itself will also generate heat, and the temperature of the dough will be very high. If the dough temperature exceeds 30 degrees, it will affect the flavor and taste of the finished bread, and the service life of the machine will also be shortened. A food processor is a great helper.