It didn't take long to learn how to bake, and I didn't make a few loaves of bread, but this time the hot bread was really better than usual, and the bakery had a bunch of it.The mouth is soft, and the organization is good.I think it's a little bit more caloric, but I don't know how much healthier it is than the salad sauce you buy outside, it's okay to eat it once in a while.I made a few loaves of bread, which my mother loved, and even my father, who didn't like sweets, ate a lot, and was very happy.Isn't cooking just about sharing happiness with your family?

WHAT YOU NEED

Ingredients

Whole eggs (main dough) 30 g
High starch flour (hot dough) 75 grams
White sugar (hot dough) 6 grams
55 grams of milk (hot dough)
Butter (hot dough) 30 grams
225 grams of high-fiber flour
35 grams of white sugar (main dough)
115 grams of milk (main dough)
Salt (main dough) 3 g
4 grams of dry yeast
55 grams of low-fat flour
20 grams of white sugar
30 grams of butter
Raw egg whites (egg whites) 2.5
40 grams of white sugar (egg yolk)
200 grams of cow's milk
20 grams of low-fat flour

How TO MADE Bread with egg yolk

Steps 1 to 4

1. First, prepare the dough: prepare the ingredients for the dough.

2. Add butter to the milk and boil until boiling

3. After turning off the fire, pour into the white sugar and high starch flour to mix evenly and into a dough

4. After the dough dries, apply oil to the surface, cover with a preservative film, refrigerate for 18-24 hours

Steps 5 to 8

5. Weighing the materials needed to make the grains

6. The butter is softened to a degree closer to melting than required, but not completely melted, and added to the white sugar to stir evenly

7. Pour into the low-fat flour and stir evenly

8. Gently rub it into small particles with your hands.

Steps 9 to 12

9. Making egg yolk: Add white sugar to the egg yolk and stir thoroughly

10. Add low-fat flour stir until smooth and grain-free

11. Add a little boiled milk and stir continuously.

12. Screening

Steps 13 to 16

13. Stir continuously while heating, using the smallest fire, heating until thick and heavy.

14. Cool and stir evenly when used

15. Making the main dough: Remove the hot dough from the refrigerator for 20 hours and place it at room temperature, weighing the main dough material well

16. The powder in the main dough is evenly mixed

Steps 17 to 20

17. Add the hot dough to the flour and stir evenly.

18. Add whole egg juice and milk mixture to expand the base fermentation to 2-3 times greater after the stage

19. The fermented dough is gently squeezed out of the gas and divided into small doughs of about 60 g covered with a preservative film for 15 minutes.

20. After waking up, the dough is smoothly kneaded into an elliptical doughnut.

Steps 21 to 24

21. The dough is rolled up from the bottom to the top, and the sides are compressed into a solid shape.

22. The surface is coated with a layer of whole egg juice evenly applied to the freshly cooked grains and gently pressed by hand.

23. Put it in the middle of the oven and boil a large bowl of water in the bottom to double the fermentation function.

24. Put in the middle layer of the preheated oven, 180 degrees for 15 minutes.

Steps 25 to 28

25. After the bread is colored, it can be covered with tin paper to avoid excessive coloring.

26. You can't wait to take a bite of it, and you can't wait to take a bite of it.

27. How soft and tempting is that?

28.

Handy cooking tips

　　If you can't finish the egg yolk, you can put it in the fridge and use it as soon as possible, you can use it on toast, it tastes really good.If you don't use it, you can freeze it and use it for bread next time.