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Preparation
2 hours
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Processing
30 minutes
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Difficulty
Medium
Soft and chewy bread with butter-flavored pork floss and a hint of savory taste. Baked goods are very suitable for you to enjoy in the morning or afternoon, both convenient and nutritious. Let’s join TasteVN in the kitchen to check out the recipe now!
Ingredients for Butter Oil Egg Sauce Pork Floss Bread Serves 6 people
All-purpose flour 680 gr Egg yolks 3 pieces Whipping cream 150 ml Instant yeast 5 gr Sunflower oil 200 ml (or cooking oil) Unsweetened fresh milk 400 ml Lemon juice 1 tablespoon White sesame a little Green onions a little Salt 9 gr Sugar 85 gr Pork floss a little
How to choose fresh and delicious ingredients
What is all-purpose flour? Where to buy it?
- All-purpose flour (or flour type 11) is a type of flour with a high protein content of about 11.5 – 12% and is commonly used to make chewy types of bread like bread, fried dumplings or pizza. The high protein content in the flour will combine well with yeast to create the chewiness of the bread when finished.
- Currently, there are 2 main types of all-purpose flour: bleached and unbleached. It is preferable to buy white all-purpose flour from famous brands such as: Meizan all-purpose flour, Hoa Ngoc Lan all-purpose flour, red apple all-purpose flour, Tài Ký all-purpose flour,…
- You can easily find all-purpose flour at grocery stores, supermarkets, TasteVN stores, or buy online at the website bachhoaxanh.com.
What is instant yeast? Where to buy it?
- Instant yeast is a type of dry yeast with fine particles and light brown color. When using this type of yeast in baking, you do not need to activate it with warm water beforehand and can mix it directly with the flour.
- Instant yeast has significantly more gas than dry yeast, which can help the dough rise 50% faster, shortening the dough proofing time.
Where to buy whipping cream?
- You can buy whipping cream at specialty baking ingredient stores or supermarkets. When purchasing, pay attention to the expiration date, ensure the packaging is intact, and it must be kept refrigerated to ensure quality.
- Additionally, you can also make whipping cream at home using a simple recipe shared by TasteVN.
Tools needed
How to make Bread with Pork Floss Butter Sauce
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Make Tangzhong (flour paste)
Place a pot on the stove, add 40g of flour and 200ml of unsweetened fresh milk, then stir continuously over low heat until the mixture thickens, reaching about 65 degrees Celsius, then turn off the heat (Do not let the mixture boil).
Next, transfer the Tangzhong to a bowl, cover tightly with plastic wrap, and place it in the refrigerator to cool.
What is Tangzhong?
- Tangzhong, also known as water roux, is a method (Tangzhong Method) invented by the Japanese to increase the fluffiness and moisture of bread.
- Tangzhong is made by mixing flour with water (or milk) in a 1:5 ratio and stirring over low heat until the mixture thickens and reaches 65 degrees Celsius.
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Mix the dough
Add 640g of flour, 5g of salt, 5g of instant yeast, and Tangzhong powder into a bowl and mix well until the mixture is combined.
Next, add 180ml of unsweetened fresh milk, 150ml of whipping cream, and knead briefly until the dough sticks together into a mass.
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Kneading and Proofing the Dough
Transfer the dough onto the table and perform the kneading technique known as Folding and Stretching.
First, fold the dough over itself, then use the heel of your hand to press and stretch the dough away from you. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the two steps above for 15 minutes until the dough forms a uniform, smooth, elastic ball that does not stick to your hands.
How to tell if the dough is ready:
- The dough is smooth and elastic.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
- You can stretch the dough into a thin sheet without tearing it.
- Check the dough using the Windowpane test: tear off a piece of dough and stretch it. If it forms a thin membrane that is not easily torn and light can pass through, it is ready.
Place the dough in a bowl, add a little oil to prevent it from drying out, then cover it tightly and let it proof for about 1 hour at room temperature until it doubles in size.
After the first proofing, press down to deflate the dough and knead it lightly for about 2 minutes. Then, use a rolling pin to roll the dough into about 1.5cm thick.
Place the rolled-out dough into a tray lined with parchment paper or greased with butter to prevent sticking. Next, use a fork to poke holes lightly on the surface of the dough so that it does not puff up when baked, causing cracks on the surface.
Finally, cover the dough tightly and let it proof a second time for 20 minutes at room temperature.
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Baking the bread
Preheat the oven to 200°C for 10 minutes to stabilize the temperature.
Prepare a bowl with the mixture: 1 egg yolk and 20ml of unsweetened fresh milk, 1 bowl of finely chopped green onions, and a little white sesame.
After the dough has been proofed for the second time, spread the egg yolk and milk mixture evenly over the surface of the dough. Next, sprinkle some white sesame and green onions on top.
Place the baking tray in the oven on the lowest rack and reduce the temperature to 175 degrees Celsius, baking for about 20 – 23 minutes with convection fan.
Finally, once the bread is baked, take it out to cool.
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Making Egg Oil Butter Sauce
In a bowl, add 2 egg yolks, 3g of fine salt, 25g of sugar, and 1 tablespoon of lemon juice. Then, place this bowl of eggs over a bowl of boiling water.
Using an electric mixer on the lowest speed, beat until the sugar dissolves. At this point, add 1 tablespoon of sunflower oil and continue to beat until the oil is no longer streaky.
Continue to repeat this process until you have used up 1/3 of the sunflower oil. After that, increase to 2 tablespoons per beating.
When you have used up 2/3 of the sunflower oil, increase to 3 tablespoons per beating. Beat until the sauce is clear and thickened to finish.
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Final Product
To enjoy the Banh Mi Cha Bong with Egg Oil Butter Sauce, simply cut the bread into small squares, spread the sauce on top, and sprinkle with cha bong.
The bread is fragrant with the smell of butter, fluffy, and elastic. When eaten, you can taste the salty sweetness of the egg oil butter sauce along with the chewy and delicious cha bong. This will be a tasty dish for the whole family for breakfast or an afternoon snack!
Product Information:
- The article uses a box oven 48 liters. With top and bottom heating modes, integrated convection fan helps the bread or other foods to be evenly baked, quick baking time, and the finished product is extremely delicious.
- The current price of box ovens ranges from 1 million to 4 million VND (price list updated on 24/03/2022).
We invite you to check out the Electrolux EOT38DXB 38 liters oven which is shockingly discounted by up to 40%. Price from 2,990,000 VND reduced to only 1,785,000 VND (Price and promotions are expected to apply until 23:00 31/03/2022).
How to store bread
- Bread should be placed in a tightly sealed box, stored at room temperature, and consumed within 3 days.
- The egg oil sauce should be placed in a bowl, tightly covered, and stored in the refrigerator for 3 – 5 days (if the oil separates from the egg, use a mixer to blend the sauce again).
- If the bread has been spread with egg oil sauce and shredded pork but is not finished, store it in a sealed box in the refrigerator. When eating, microwave it for about 30 seconds to use.
The dish bánh mì chà bông sốt bơ dầu trứng is soft, fragrant, and sweet without being too difficult to make, and it’s super delicious. So why wait? Let’s head to the kitchen and show off your skills right away!
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