Salted egg yolk souffle bread

Salted egg yolk soufflé bread 


I like the salty and sweet salted egg yolk soufflé bread, it’s beautiful and delicious, full of fillings, and a big bite is satisfying. A bread that can be torn by hand, in circles


  • High-gluten flour 260g
  • milk 140g
  • whole egg liquid 50g
  • fine sugar 20g
  • milk powder 10g
  • Fresh yeast (or 3g dry yeast) 9g
  • Salt 3g
  • butter 20g

Salted Egg Yolk Soufflé

  • butter 25g
  • powdered sugar 13g
  • whole egg liquid 9g
  • milk powder 30g
  • Salted egg yolk 30g


  1. Spray the salted egg yolk with white wine and put it in the oven at 170 degrees for 10 minutes (no need to preheat the oven for this step). After cooling, grind in a food processor.
  2. To make Salted egg yolk soufflé: add softened butter,powdered sugar,whole egg liquid,milk powder,salted egg yolk,stir evenly.
  3. Put the ingredients except butter into the cooking machine
  4. After kneading to a thick film state Add softened butter and knead until a large film can be pulled up (no gloves required)
  5. Put in container.Let the dough rise until it doubles in size
  6. Press to release air, divide into 6 parts, and let rest for 15 minutes.
  7. Put it into the mold and ferment until 1.5 times in size. Brush the surface with egg wash.
  8. Place in a commercial oven at 180 degrees for upper heat and 195 degrees for 14 minutes. Household oven at 175 degrees for 20 minutes, cover with tin foil halfway