Salted Egg Yolk & Pork Floss Pull-Apart Loaf ❤️ Peel Layer by Layer

🍞Recipe:

🎈Bread dough: Bread flour 270g, icy cold milk 210g, sugar 25g, baking milk powder 20g, salt 3g, instant dry yeast 3g, butter 20g.

🎈Salted egg yolk filling: 8 cooked salted duck egg yolks, butter 50g, baking milk powder 20g, dried pork floss (rousong) 20g.

🍞Method:

1️⃣ Place all dough ingredients except the butter into the stand mixer bowl and knead until a thick membrane forms. Add the butter and continue kneading until it reaches the full windowpane stage.

2️⃣ Lay out a large sheet of plastic wrap and dust it lightly with flour. Take the dough out of the mixer bowl, pat it gently into a thick rectangle, wrap it tightly in the plastic wrap (seal it well so the surface doesn't dry out), and place it in the freezer for 30 minutes. Make sure it goes into the freezer, not the fridge (Photo 2).

3️⃣ Meanwhile, mash and mix the salted egg yolk filling as shown in Photos 3 and 4.

4️⃣ After 30 minutes, take the dough out of the freezer, roll out, fold, and shape with the filling as shown in Photo 5, then place into the loaf pan to proof (Photo 6).

5️⃣ Proof until the dough fills about 70% of the pan, then bake at 175°C for about 38 minutes.

6️⃣ Tap the pan firmly out of the oven, unmold, and cool on a wire rack.

🎈Baker's Notes:

1. When tasting the bread, the salted egg yolk filling was very fragrant but needed a tiny pinch more salt because my salted egg yolks were quite mild. Next time I will add a pinch of salt to make the savory flavor pop.

2. Freezing the dough for 30 minutes is super helpful: it pauses fermentation and firms up the dough so you can roll and fold it into thin, neat layers.

3. Adjust baking temperature and time for your own oven. Swirled and filled loaves are always tricky for me, so I will keep practicing!