Hello, I'm Qiong, welcome to my channel
Prepare 260g of high gluten flour and pour it into a bowl
Add 3g of yeast and 3g of salt
Beat an egg, the egg containing shell is about 60+-gram
Finally add 130g of whole milk, if you are using reduced fat milk, please reduce the amount of liquid appropriately
Stir with a spatula to help knead the dough later
Chef machine on the 1st gear to knead the dough, and then turn up the speed to the 2nd gear to knead the rough film
Add 25g of unsalted butter softened at room temperature
Cook the butter into the dough on speed 1, then turn up the speed to speed 2 to knead the film
Knead the dough, pull out the light side, wrap it with plastic wrap and chill it in the refrigerator for 30 minutes
Freeze the dough to make the salted egg yolk filling, prepare 6 salted egg yolks, about 78g in total
Crush them with a strainer, or if you have a blender, you can also use a blender to break them up
Add 40g of salted butter softened at room temperature, here if you use unsalted butter, please add a little salt
After 30 minutes, remove the frozen dough from the refrigerator. The main reason for freezing is to allow the dough to relax at a low temperature so that it can be rolled out
sprinkle some flour on top of the mat to prevent sticking, you can use high gluten flour or medium gluten flour can be
Roll out a large rectangle of dough about 33*40cm
Divide the dough sheet into 3 equal parts
Spread the salted mayonnaise in the middle 1/3 of the way
Spread 1/3 of the salted egg yolk sauce on top after stacking
Roll it out long and wide, about the length of the mold
Finally, spread 1/3 of the salted mayonnaise on top
Roll it tightly, otherwise there will be a lot of hollow inside the bread when it comes out of the oven
Pinch the bottom tightly
Place in toast molds or other rectangular baking pans of your choice
Cover with plastic wrap and let rise in oven if room temperature is low, about 1.5 hours, until 6-7 minutes full
Brush the top with some milk
Bake in preheated oven on lower middle shelf at 320 degrees F for 30 minutes