Grape soufflé bread (all handmade)
Overview
I saw raisins at home and thought of making this bread. The first time I made it, I didn't prepare the liquid dough, so it was made into meal bags, and it was still very hard. This is the second time I tried it, and it finally worked.
Tags
Ingredients
Steps
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Liquid dough: high flour 100. Yeast 3. Water 100. Mix well and refrigerate for more than 12 hours
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High gluten flour 180. Sugar 50. Stimulate the yeast 3. Salt 3. Water 30. Egg 50 (one). Knead together with the chilled liquid dough.
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Add butter 30 and continue kneading and beating
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(ps: It is said that I can get 3 lights, but I really have no energy. I stopped when the hand mask appeared)
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Once the dough is ready, cover with plastic wrap and prepare for fermentation
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Place in the microwave for 40 minutes
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While waiting, I made the soufflé first. If there is no milk powder at home, I will not put it in. Powdered sugar 15. Flour 25. Butter 20. Rub it into pieces with your hands
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Fermented dough
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Take out the fermented dough and knead it, tap out the bubbles, divide into small doughs, cover with plastic wrap and rest for 15 minutes
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Divide the dough into 3 parts and roll it into long strips
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Get ready to start braiding (pinch the ends tightly and hide them at the bottom), cover with plastic wrap and wait for secondary fermentation. About 40 minutes
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[Woo woo] I can’t bear to braid this little braid. You can soak the raisins in water and wait for the bread to rise before you can use it. It’s beautiful
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After 35 minutes, turn on the oven and preheat it to 320F or about 180C, and prepare the egg liquid. Soufflé. Raisins
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Brush with egg wash
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Arrange the raisins
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Sprinkle soufflé
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Place in the previously heated oven at 320F,
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After 10-15 minutes, open the oven and take a look. It’s been 15 minutes and it’s not colored yet. I’ll wait a few minutes
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Colored and out of the oven
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Do you want one?
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Wrap in plastic wrap and store
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Wow!