Cranberry Souffle Bread

Name: Cranberry Souffle Bread
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g (medium dough) High fan; 60g natural yeast; 4g yeast; 280g Fresh milk

by All ice

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Soufflé bread was discovered on the Internet a long time ago, because I prefer a light texture, so I haven't tried it. Recently I have a customer, my baby is 18 months old. She is in love with my handmade delicacies, especially bread. She also likes heavy flavors. She likes to eat cheese buns made by me, so she asked me to make soufflés for her. package. Every week she buys a few breads to make breakfast. She also said that her little baby also loves my bread. Every time the bread is shared by her mother and daughter, oh my god, such a small baby is willing to eat it. Bread, I really didn't expect it! Now that the baby eats, my bread making is really more refined than before, and meeting everyone’s needs is my ultimate goal.

Ingredients

400g (medium dough) High Fan
60g Natural Yeast
4g Yeast
280g Fresh Milk

Cranberry Souffle Bread

1. First make the cheese filling. Whip butter, add icing sugar and beat evenly

2. Add eggs in portions and beat evenly, add dried cranberries

3. Add milk powder and mix well, if it’s hot in the refrigerator, keep it for later use

4. Mix all the materials of the middle-species dough, knead it into a smooth dough, put it in a basin, cover with plastic wrap, and put it in the refrigerator to ferment for more than 16 hours

5. Tear small pieces of the fermented medium dough, then add all the ingredients of the main dough except the butter, knead to the expansion stage, and knead the butter to the complete stage, and the glove film is formed. (Adjust the amount of fresh milk according to the dry humidity of the flour), put it in a basin and ferment at room temperature for 40 minutes