Soufflé rose roll

Overview

Sometimes, if you put a little thought into making some decorations, the food will taste better~~ Ingredients: Liquid type: 100g high-gluten flour, 100g water, 1g yeast. Main dough: 180g high-gluten flour, 50g fine sugar, 4g yeast, 3g salt, 30g water, 45g egg liquid, 30g butter. Soufflé grains: 15g powdered sugar, 25g low-gluten flour, 2g milk powder, 20g butter. Surface decoration: appropriate amount of egg liquid, appropriate amount of soufflé granules, 5g dried cranberries

Tags

• baking
• butter
• dried cranberries
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Pour the liquid seed material into a small basin

   

2. 2 Stir evenly and place at room temperature for 1 hour, then cover with plastic wrap and place in the refrigerator to continue fermenting at low temperature for about 18 hours

   

3. 3 When you take it out, you can see that the batter has obviously expanded and there are many bubbles

   

4. 4 When you peel off the batter, you can see that there are many honeycomb holes inside

   

5. 5 Pour the main dough ingredients except butter into the bread barrel

   

6. 6 Then pour the fermented liquid seed batter into it

   

7. 7 Place the bucket into the bread machine and secure it, start a dough mixing program and set it for 20 minutes

   

8. 8 After the program ends, add softened butter and start the "dough" program, which includes two stages of kneading + fermentation. The default time is 1:40

   

9. 9 After the dough is kneaded, the program automatically enters the fermentation stage

   

10. 10 Wait for the program to end and fermentation to be completed

    

11. 11 Take out the fermented dough, knead it evenly and divide it into 6 portions

    

12. 12 Roll into balls and let rest for 10 minutes

    

13. 13 Take a piece of relaxed dough and roll it into an oval shape

    

14. 14 After turning it over, thin the short bottom edge

    

15. 15 Then slowly roll it up and pinch to seal

    

16. 16 Use a spatula to cut it in the middle and place it with the cut side facing down

    

17. 17 Finally, place the dough processed as above into the baking pan one by one, and perform the final fermentation in a warm and moist place protected from theft

    

18. 18 Make soufflé while the dough is fermenting: Pour the required ingredients into a small basin and knead them evenly with your hands

    

19. 19 Knead it into small particles and the soufflé particles are ready

    

20. 20 Chop the dried cranberries and set aside

    

21. 21 Take out the fermented dough and brush an even layer of egg wash on the surface

    

22. 22 Sprinkle an appropriate amount of soufflé granules

    

23. 23 Finally, sprinkle cranberries on the surface

    

24. 24 Then put the baking sheet into the preheated oven at 180 degrees for about 25 minutes

    

25. 25 Unmold immediately after taking it out of the oven, let it cool and store it in a sealed container