Soufflé Marbled Toast

Prepare the materials. If there is no flaky butter, you can use ordinary butter and pound it into flakes. But it is not recommended to use fermented butter

Put the bread flour, cake flour and other ingredients except butter into a mixing bowl

Knead until a thick film forms, add butter, and knead until 80% thick

Flatten the dough and put it in the refrigerator for half an hour

Roll the chilled dough into a rectangular shape and place the sliced butter in the middle

Fold both sides to the middle, wrap the butter, and press the closing position

Roll the butter-coated dough into a square shape, lift up the left quarter and fold it to the right, lift up the right three-quarters and fold it to the left side, complete the first quarter fold, spray a small amount of water on the dough before folding

Spray a small amount of water on the folded sheet, fold the dough in half again, seal and place in the refrigerator for 20 minutes

Repeat the folding process, adding the soufflé filling during the folding process

After the dough has been refrigerated for 20 minutes, roll it out and divide the dough evenly into 8 strips, each about 2.5 cm wide. Each 4 strips are made into a group and braided

Fold the braided braid in half, close the end and leave the bottom, put it in a toast box to ferment, fermentation temperature is 32°C, ferment until the toast box is 8 minutes full

Bake in the oven at 170 degrees for 30-35 minutes

I often use Arowana bread to make bread with wheat flour, which is high-gluten flour. It is made from 100% imported wheat flour. It has good water absorption and is also the best choice for making bread. It has high swelling power and the bread is soft and easy to draw. Highly recommend to everyone

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