Soufflé Bread

Soufflé Bread

1. The method of filling the milk puff: add the softened butter, powdered sugar and salt to the container, and mix it evenly with a rubber spatula.

2. Add egg liquid.

3. Add milk powder and 1 tbsp cornstarch and mix well with a rubber spatula.

4. Divide into 6 equal portions, each about 35 grams.

5. The method of soufflé bread: weigh the high-gluten flour, low-gluten flour, sugar, salt, Kraft cheese powder, eggs, and fresh cream separately, put them in the mixing bowl of the kneading machine, mix well, add and mix well with warm water The yeast water is stirred slowly for 2 minutes, and then quickly stirred until the dough is smooth and filmy. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)

6. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth and filmy.

7. Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place for proofing.

8. Proof to double the size.

9. Divide the proofed dough into 6 equal parts, each about 97 grams, and cover with plastic wrap to ferment for 15 minutes.

10. Take a small dough and squeeze it by hand. Use an exhaust rolling pin to roll the dough into a rectangular shape from the center of the dough upwards and turn it over.

11. Spread the fresh-keeping film on the panel, put in a piece of milk pastry filling, then fold the fresh-keeping film in half and use a rolling pin to roll it into a thin crust that is the same size as the rectangular pastry.

12. First, gently peel off one side of the plastic wrap, then spread the rolled pastry thin skin on the rectangular dough and peel off the other side of the plastic wrap.

13. Roll it into a cylinder from top to bottom, and pinch tightly.

14. With the mouth facing down, use a knife to cut one-half of it to the bottom. (Cannot cut off the dough)

15. Turn the cut side up into two cylinders and place them in the mold.

16. Cover with plastic wrap for final fermentation.

17. Fermented soufflé bread dough.

18. Brush the surface of the soufflé bread dough with a thin layer of whole egg liquid.

19. Put it in an oven preheated to 180 degrees in advance and bake for 20 minutes.

20. Demould immediately after being out of the oven.

Tips:

Dough: 230 grams of high-gluten flour, 75 grams of low-gluten flour, 25 grams of caster sugar, 2 grams of salt, 3 grams of dry yeast,

8 grams of Kraft cheese powder, 45 grams of eggs, 60 grams of fresh cream, 110 grams of water, 25 grams of butter



Pastry filling: 60 grams of butter, 30 grams of powdered sugar, 2 grams of salt, 20 grams of eggs, 100 grams of milk powder,

1 tbsp cornstarch



decoration:

Whole egg liquid



Mould:

Sanneng sponge box (anode)