High gluten flour
salted duck egg
low gluten flour
How to Make Crispy Bottom Egg Yolk Crostini Bread
Combine all the ingredients for the dough and knead to form a smooth dough
Divide the dough into 9 equal portions, arrange into 9 small smooth dough balls, cover with plastic wrap and let rise for 15 minutes.
Prepare the filling, bake or steam the salted egg yolks and press them into a puree, I used this child’s meat puffs
Mix the crisp base ingredients
Roll out the dough into long strips and thin the closed end with your fingers.
Squeeze a little salad dressing over it, spread a little, sprinkle with salted egg yolk, meat loaf and spread evenly
Cut in half down the middle and dip the slice into the crusty base.
Pour a little oil in the bottom of the pan and brush well.
Put the rolls in the pan with the crisp side down, cover, press the magnetic button on the handle, turn on the lowest heat, heat the pan for 5-10 seconds, the inside of the pan can be heated up to 30 degrees, then ferment for half an hour, or put the pan in the oven at 30 degrees for fermentation in winter if the room temperature is lower.
After fermentation, brush a layer of butter on the surface and sprinkle with black sesame seeds.
Cover, turn on the lowest heat, heat for 12 minutes, because there is only a small flame, in order to make the bottom more evenly colored, you can move the pan every two minutes to adjust the heating position, 12 minutes to 12 minutes, turn the pan over, heat for another 6 minutes, turn off the heat, the crusty egg yolk meat loaf is ready to bake!