Sweet soufflé hand-pulled bread

Overview

Today I’m sharing a super delicious hand-pulled bread.

Prepare the ingredients and soften the butter.
Put all the dough ingredients except butter into the bread machine and knead.
After kneading into a ball, add softened butter and continue kneading.
Knead until a thin film forms, not too thin.
Roll into a round ball and place it in the bread machine. Leave it at room temperature without plugging in the power. Then perform basic fermentation until it doubles in size.
At this time, make the soufflé filling: mix all the ingredients.
Take out the fermented dough, deflate, roll into a ball and rest for 10 minutes.
Roll the dough into a 30*35 cm piece and spread the soufflé filling evenly on it.
Sprinkle an appropriate amount of cranberries on the surface, roll it from the side, and tighten the seal.
Use a cutter to cut it in half from the middle.
Roll both sides of each strip toward the middle at the same time, as shown in the picture.
Place in a Xuechu 9117 round mold lined with oil paper.
Place in the lower layer of the Petri PE3040 oven, start the fermentation mode and ferment for about 40 minutes, until the mold is 8-9 minutes full.
Coat the surface of the dough with egg wash and sprinkle some almond slices.
The lower shelf of the Baicui 3040 oven is set to a baking mode of 190 degrees for 20 minutes. Cover with tin foil in time for coloring.
Remove from the mold and let cool.