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!
INGREDIENTS
- 250g Bread Flour
- 1 Egg
- 100g Milk
- 240g Pastry Cream
DIRECTIONS
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.
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).
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.
Remove the dough and gently press to release the gas.
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.
Take one piece of dough, flatten it, and wrap in 30g of pastry cream, sealing it tightly.
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).
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.