Baked Creamy Egg Yolk Bun

One time, I tried a baked cream and egg yolk bread at a street vendor, and the rich creaminess combined with the savory egg yolk flavor instantly captivated me. After several attempts, I finally perfected the recipe. Today, I'm excited to share this amazing baked cream and egg yolk bread recipe with you!

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POSTED:11/15/2024
Level:Easy
Yield:2-3 servings
Total:2 hr 0 min
(includes chilling time)
Active:1 hr 30 min

Baked cream and egg yolk bread is a simple yet delicious homemade dessert. Its preparation is relatively easy, but each bite brings an overwhelming sense of happiness. The outer layer is a soft bread, while the filling is a perfect combination of cream and egg yolk.

First, bake or steam the egg yolks until cooked, then mash them and mix evenly with whipped cream. Next, wrap this delightful filling inside the bread and place it in the oven to bake. Once baked, the crust becomes crispy, while the inside remains creamy and sweet, with a savory hint of egg yolk, creating a rich texture. With each bite, the flavors of cream and egg yolk dance on your palate, delivering pure satisfaction.

1.Ingredients Needed and Substitutions

To make the perfect baked cream and egg yolk bread, you will need the following ingredients:

Main Ingredients:

Bread Flour: The primary component of the dough, providing structure and elasticity.

Eggs: Contribute liquid to the dough and give the bread its golden color.

Yeast: Helps the dough rise, adding softness and volume to the bread.

Milk: Adds moisture and richness to the dough, enhancing the softness and imparting a lovely creamy flavor.

Flavoring Ingredients:

Pastry Cream Filling: Adds a delicious creaminess and rich texture to the bread.

Granulated Sugar: Balances the sweetness of the dough and filling.

Butter: Provides fat in the dough, making the bread richer, moister, and crispier.

Substitutions:

Bread Flour: Can be substituted with all-purpose flour.

Yeast: Instant dry yeast or bread machine yeast can be used as alternatives.

Milk: Plant-based milk, such as soy milk or coconut milk, can replace regular milk.

Pastry Cream Filling: If pastry cream isn’t available, other fillings like chocolate spread or jam can be used.

Granulated Sugar: Other sweeteners like honey or coconut sugar can be substituted.

Eggs: Can be replaced with liquid alternatives like applesauce or yogurt.

Butter: Can be substituted with plant-based butter or vegetable oil.

2. How Long Should the Dough Rise?

For baked cream and egg yolk bread, it's best to let the dough rise until it has increased to 2 to 2.5 times its original size.

To achieve this, place the kneaded dough in a warm, humid environment. You can create this by placing a bowl of warm water next to the dough. When you see the dough expand, dip a finger in some flour and poke a hole in the center of the dough. If the hole doesn’t shrink or collapse, the dough has risen perfectly. At room temperature (around 25°C or 77°F), the rising time usually takes about 1 to 2 hours.

Properly risen dough will yield a soft and elastic interior when baked, giving the bread a light, fluffy texture, much like a cloud.

3.Tips for Success

Based on the ingredient list provided, here are some key tips and points for making the perfect baked cream and egg yolk bread:

Perfect Dough Kneading:

Use high-gluten flour and the right amount of yeast to ensure the dough is kneaded well, resulting in a smooth and elastic texture. This is the foundation for soft bread.

Accurate Rising Time:

Control the rising time of the dough until it approximately doubles in size. Keep an eye on the dough’s condition to avoid over-proofing.

Even Distribution of Pastry Cream:

Make sure to wrap the pastry cream evenly within the dough. This step is crucial for achieving uniform texture in the final product.

Appropriate Baking Temperature and Time:

Adjust the baking temperature and time according to the size of the bread and your oven’s characteristics. Generally, medium-sized loaves should be baked in a preheated oven at 180°C (350°F) for about 25-30 minutes.

Timing for Adding Butter:

Butter not only enhances the flavor of the bread but also contributes to its softness. Be sure to add the butter during the appropriate stage of kneading and mix it thoroughly into the dough.

Tips:

After the dough has finished rising, consider giving it a light reshaping. This helps the bread rise better during baking.

Keep an eye on the color of the bread's surface while it bakes to prevent it from burning.

4.Serving Suggestions

Recommended Pairings:

Coffee or Tea: Enjoying baked cream and egg yolk bread with a cup of rich coffee or fragrant tea is a classic choice. The bitterness of the coffee contrasts beautifully with the sweetness of the bread, creating a layered flavor experience.

Fresh Fruit: Slices of fruit such as strawberries, blueberries, or bananas can be sprinkled on top of the bread, adding a boost of vitamins and a refreshing fruity aroma.

Cream or Ice Cream: Spreading a layer of cream or adding a scoop of ice cream on top of the baked cream and egg yolk bread instantly elevates this dessert to a more luxurious level.

Serving Suggestions:

Serve Warm: For the best experience, enjoy the bread right out of the oven. The crust will be crispy, while the inside remains soft, offering the optimal flavor.

Moderation: While baked cream and egg yolk bread is delicious, it is relatively high in sugar and calories, so it's advisable to enjoy it in moderation to avoid excessive calorie intake.

Diverse Variations: Try different pastry cream recipes, such as adding chocolate chips or nuts, to cater to various taste preferences.

Storage Method: If you can't finish the bread immediately, store it in a sealed container in the refrigerator. It can be reheated the next day, and the flavor will still be delightful.

5. How to Store and Reheat

If you have freshly baked bread and want to store it for a short period, place it in a well-ventilated area to cool completely. Once cooled, store it in a resealable bag or airtight container at room temperature for 1 to 2 days. However, keep in mind that the cream and egg yolk filling may cause the bread to spoil more quickly at room temperature, so it's best to consume it as soon as possible.

For longer storage, you can keep the bread in the refrigerator, where it will last for 3 to 5 days. Note that refrigeration may cause the bread to become slightly firmer due to starch retrogradation.

If you want to store it for an extended period, place the bread in the freezer, where it can last for 1 to 2 months. However, freezing may alter the texture, making the bread a bit dry and hard.

Reheating Methods:

Microwave: If using a microwave, place the bread in a microwave-safe container and heat on high for 15 to 30 seconds. Be aware that microwaving can soften the crust, diminishing its crispiness.

Oven: A better option is to reheat in the oven. Preheat the oven to 160–180°C (320–350°F), then place the bread on a baking tray and heat for 5 to 10 minutes. This method will help restore the crispness of the crust while keeping the inside soft.

6. More Delicious Dessert Recipes to Try:

Milkshake

Chinese Sweet Doughnuts

Mango Milkshake Recipe

Easy Waffle House-Style Waffles Recipe

Here’s a detailed step-by-step tutorial for making baked cream and egg yolk bread. Let’s dive into the deliciousness together!

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INGREDIENTS

MAIN INGREDIENTS

  • 250g Bread Flour
  • 1 Egg
  • 100g Milk
  • 240g Pastry Cream

ACCESSORIES

  • 50g Granulated Sugar
  • 20g Butter
  • 4g Yeast

DIRECTIONS

STEP 1

In a bread machine, add all the dough ingredients except for the butter in this order: liquid ingredients first, followed by the flour. Make a small well in the flour and place the yeast inside. Knead until the dough reaches the expansion stage.

In the bread machine

STEP 2

Add the softened butter, cut into small pieces, and continue kneading until it reaches the complete stage (often referred to as the "glove membrane" stage).

Add the softened butter

STEP 3

Place the dough in a container and cover it with plastic wrap. Allow it to rise until it is about 2 to 2.5 times its original size, approximately 60 minutes. To check if it's ready, dip a finger in flour and poke the dough; if the hole doesn’t shrink, the fermentation is complete.

leavening dough

STEP 4

Remove the dough and gently press to release the gas.

Remove the dough and gently press to release the gas

STEP 5

Divide the dough into 8 equal pieces and shape them into balls. Cover with plastic wrap and let them rest at room temperature for 10 minutes.

Divide the dough into 8 equal pieces and shape them into balls

STEP 6

Take one piece of dough, flatten it, and wrap in 30g of pastry cream, sealing it tightly.

Take one piece of dough

STEP 7

Place the sealed side down in a baking tray for the second rise. Let it ferment in a warm, humid environment (approximately 38°C or 100°F and 85% humidity) until it grows to about 1.5 times its original size (I use my oven for this).

Place the sealed side down in a baking tray for the second rise

STEP 8

Once risen, remove from the oven and brush the tops with egg wash. Transfer to a preheated oven and bake at 170°C (340°F) for about 20 minutes, or until golden brown.

Baked Creamy Egg Yolk Bun

Frequently Asked Questions:

1. Why Isn’t My Dough Rising?

Reason: The yeast may be inactive, or the fermentation environment is too cold or lacks humidity.

Solution: First, check that your yeast is within its expiration date. Dissolve the yeast in warm water (30-35°C or 86-95°F) before using it. Additionally, place the dough in a warm area (like near a heater or using the proofing function of your oven, keeping the temperature between 30-35°C) with adequate humidity (you can place a bowl of hot water next to the dough).

2. What to Do if the Dough Has Over-Risen?

Reason: The fermentation time was too long or the temperature was too high.

Solution: Next time, monitor the fermentation time and temperature closely. If the dough has already over-risen, gently knead it to release some gas, and proceed to the next step quickly. Keep in mind that this may affect the texture and fluffiness of the bread.

3. Why is the Bread Burned on the Outside but Still Uncooked Inside?

Reason: The oven temperature may be too high, or the bread is too close to the heating element.

Solution: Adjust the oven temperature down a bit and place the bread in the middle of the oven. If the bread is already starting to burn, cover the surface with a layer of aluminum foil to prevent further browning while continuing to bake until cooked through.

4. Why Did the Cream and Egg Yolk Bread Become Hard After Baking?

This may be due to overbaking or a high baking temperature. Ensure you follow the recommended time and temperature in the recipe, and check on the bread regularly to avoid overbaking, which can lead to a tough texture.

Recipe analyzer

  • Recipes: Baked Creamy Egg Yolk Bun
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:660 g
Nutritional Summary of Recipe
Amount per 660 g= 1 serving(s)
  • Energy (calories):1313 kcal
    60%
  • Protein:40.87 g
    75%
  • Fat:66.29 g Why gray?
    137%
  • Carbohydrates:138.15 g
    56%
Calorie breakdown
  • Protein: 13%
    167 kcal
  • Fat: 44%
    584 kcal
  • Carbohydrates: 43%
    563 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
9:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

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