Hat quicksand bread

Overview

Classmate Geng is really a perfect partner for foodies. No matter what dark dishes I make, he always accepts all orders. In order to reward his cooperation, I made a bread with egg yolk filling that he likes, which is also quicksand. The whole bread is very enjoyable to eat, with a moist texture and a very fragrant taste.

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• cake flour
• cocoa powder
• egg liquid
• high-precision powder
• milk powder
• salted egg yolk
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add all other ingredients except butter and cocoa powder to the main ingredients.

   

3. 3 Knead the dough in the bread machine for 20 minutes. When the dough is smooth, stop the machine and leave a small piece of raw dough.

   

4. 4 Add cocoa powder to the remaining dough and continue kneading.

   

5. 5 Add butter and continue kneading the dough for 20 minutes and set aside for fermentation.

   

6. 6 Crush the steamed salted egg yolk with a fork.

   

7. 7 Add butter, sugar, and milk powder.

   

8. 8 Mix completely and refrigerate.

   

9. 9 Divide the risen dough into small portions.

   

10. 10 Take a piece of brown dough and cut off 1 small piece.

    

11. 11 Roll it out separately and roll it up again to wake up for ten minutes.

    

12. 12 Then roll it into thin slices.

    

13. 13 Wrap a large portion with egg yolk filling.

    

14. 14 Brush a layer of water on the surface of a small portion.

    

15. 15 Place the filled bread with the seam side down and place it on a small piece. Then roll the original-colored dough into a long strip and wrap it around the hat for decoration.

    

16. 16 Preheat the oven to 180 degrees for 15 minutes.

    

17. 17 Coco's hat bread is ready.