Egg Yolk Cheese Roll
Egg Yolk Cheese Roll
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Pre-ferment | ||
| High-gluten Flour | 500 | 17.46% |
| Active Dry Yeast | 2 | 0.07% |
| Water | 300 | 10.47% |
| Part Ⅰ | ||
| High-gluten Flour | 1000 | 34.92% |
| Salt | 12 | 0.42% |
| Calcium Propionate | 2 | 0.07% |
| Active Dry Yeast | 18 | 0.63% |
| Compound Enzyme M361 | 12 | 0.42% |
| Granulated Sugar | 180 | 6.28% |
| Sour Powder TW007 | 8 | 0.28% |
| Milk Powder | 50 | 1.75% |
| Part Ⅱ | ||
| Whole Egg | 200 | 6.98% |
| Water | 160 | 5.59% |
| Sorbitol | 80 | 2.79% |
| Glycerin | 20 | 0.70% |
| Pure Milk | 100 | 3.49% |
| Part Ⅴ | ||
| Baking Shortening | 200 | 6.98% |
| Shortening EO400 | 20 | 0.70% |
| Total | 2864 | 100.00% |
Progress：
Mix pre-ferment, Batch ① and Batch ② to 80% gluten development, then add Batch ③ and knead to over 90% gluten maturity.
Moulding, Final Proofing & Baking：
Fold in 3×4 layers; fat-dough ratio 1:8, final dough thickness:4.5mm, cut into 14cm×4cm pieces, 50g each.
Proof to 2.5 times volume, brush egg wash and pipe a strip of egg-yolk custard on top.
Baking: Bottom 205℃ / Top 235℃, bake 13min.
