Qiaohu Soufflé Bread

In the post-oiling method, throw all the ingredients into the bread barrel, turn on the dough program, and knead until the dough expands.

Take out 30 grams of white dough, add 10 grams of cocoa powder and 1 teaspoon of warm water, and knead into cocoa dough. Separate the dough and put it in a warm place for the first fermentation until it doubles in size. While the dough is rising, make the soufflé filling.

Mix all the soufflé filling ingredients.

Add 20 grams of egg liquid and mix well.

Set aside the mixed soufflé filling.

Take out the fermented dough.

The cocoa dough is also fermented.

Deflate the two pieces of dough and flatten them.

Divide the dough into 8 equal parts, cover tightly and let rest for ten minutes.

Take a small portion of the dough and roll it into a round piece, wrap it in the pastry, pinch and shape it into a round shape, with the seam facing down. (Divide the soufflé filling into 8 portions)

Take two pieces of cocoa dough that are larger than peanuts, roll them into round balls and flatten them slightly.

Glue them to both ends of the bread to make two ears of Qiaohu.

Take a little cocoa dough and roll it into a long thin strip.

Cut out 4 small pieces from the cocoa strip and glue them between the two ears to form a king character.

Take two more peanut-sized pieces of cocoa dough and roll them into balls.

Glue it on the bottom of the two ears to make the eyes of the tiger.

Then take a piece of cocoa dough that is smaller than peanuts, roll it into a ball, and place it under the middle of the two eyes to make Qiaohu's nose.

Take a small piece of thin strip and stick it under the middle of the nose.

Then take a small piece of thin strip, roll it a little longer, and place it under the nose to make a beautiful mouth.

Then take two small pieces of dough and roll them into thin strips and fold them into

Glue the two bay-shaped dough pieces next to the two ears, and the entire Qiaohu shape is completed. Make the remaining dough in the same way.

Arrange all the shaped dough dough in a greased baking pan, put it into the oven and turn on the fermentation setting, and ferment for the second time until the dough dough doubles in size for 1 hour (put a cup of warm water in the oven to maintain humidity for fermentation)

Take out the fermented dough, lightly brush with a layer of egg wash, preheat the oven to 180 degrees for ten minutes, put the dough into the middle of the oven, bake at 180 degrees for 15 minutes, and it's ready to come out of the oven.

Finished product.

Finished product.

Overview

Tags

Ingredients

Steps