Soufflé black braid bun (liquid type)

Overview

How to cook Soufflé black braid bun (liquid type) at home

Mix 30 grams of powdered sugar, 50 grams of low-gluten flour, and 5 grams of milk powder, add 40 grams of butter, and knead into fine particles by hand (unused soufflé particles can be stored in the freezer of the refrigerator, which is very convenient for use~)
Mix the liquid ingredients, stir evenly, ferment at room temperature for 1 hour, then refrigerate and ferment for more than 17 hours
Knead the dough with oil until it is complete, add an appropriate amount of black grapes and knead evenly, then ferment until it doubles in size
After deflating, divide the dough into 4 equal parts and let it rise at room temperature for 15 minutes
Divide each dough into three equal parts, roll into a long roll and let rise for 10 minutes
Braid each of the 3 strands into a braid and place it in a warm and moist place until it doubles in size
Brush the surface of the risen dough with egg wash, sprinkle with appropriate amount of soufflé chips, and place in a preheated oven at 180 degrees. Heat the middle layer up and down for 20 minutes