Soufflé Garland Bread

Overview

This time, I tried a new bread recipe. I added more eggs, reduced the amount of water, made it into a wreath shape, and embellished it with soufflé grains. The texture and texture were good.

Tags

• baking
• children
• afternoon tea
• egg
• egg liquid
• flour
• olive oil
• soufflé cubes
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Mix all the main ingredients except olive oil, knead it into a smooth dough, add olive oil little by little, knead until a transparent film can be pulled out, and ferment until it is two and a half times in size.

   

2. 2 The exhaust is divided into seven parts.

   

3. 3 Let the whole circle relax for fifteen minutes.

   

4. 4 Shape into long strips.

   

5. 5 Fold one end up to form an inverted 6 shape.

   

6. 6 Thread the longer end back and forth into a flower shape.

   

7. 7 Ferment in a warm place. (I put it in the oven with a plate of hot water underneath)

   

8. 8 Ferment until doubled in size, brush with egg wash and sprinkle with crispy chips.

   

9. 9 Preheat the oven, upper middle rack, 180 degrees, 15 minutes.