Tang Zhong Soufflé Bread

Add 100 grams of high flour to 500ml of water and stir evenly.

Place on the fire and stir constantly, remove from the heat when the temperature reaches 65 degrees.

At this point, the batter will have lines coming out when mixed.

Put it into a container, cover it with a fresh-keeping lid to prevent moisture loss and surface crusting, and then cool it to room temperature before use. PS, if you make it according to the dosage in the recipe, it will easily burn into the pot, and the weight will be insufficient due to the loss of water after heating. So you can make more. If the prepared Tangzhong batter is not used up, it can be sealed and stored in the refrigerator for 1-2 days. If the Tangzhong batter turns gray, it cannot be used again.

Put all the dough ingredients except butter into the bread machine and mix for 20 minutes

Add butter and beat for another 20 minutes until extended.

Place the mixed dough into a container, cover with plastic wrap and ferment until 2-2.5 times in size.

Preparation of soufflé filling: After the butter is softened, mix it with powdered sugar and salt and beat it slightly.

Add the whole egg liquid in portions and mix evenly.

Pour in cornstarch and milk powder.

Use a spatula to mix well and divide into 9 equal portions.

Divide the fermented dough into 9 equal portions after deflating, roll into balls and let rest for about 10 minutes

Flatten the dough, turn it over and wrap it with the soufflé filling.

Tighten the spray mouth, and cover everything except the spray mouth with a layer of water.

Add in coconut milk and mix well.

Place on baking sheet for secondary fermentation.

Preheat the oven to 165 degrees for about 15 minutes.

Finished product pictures

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