Whole wheat soufflé with raisins

Overview

How to cook Whole wheat soufflé with raisins at home

First put water in the bread machine, then put flour, then put salt and sugar in the two opposite corners of the flour, and finally put yeast in the middle. Note that there should be no contact between yeast, salt and sugar.
After kneading the dough for 20 minutes, add butter and continue kneading for another 20 minutes. Then start the fermentation process and ferment in the bread machine for one hour.
Make soufflé: After the butter has softened, add powdered sugar and beat with a whisk until pale, add eggs in three batches and mix well, then add milk powder and mix well. Finally add some raisins. Refrigerator for later use
After the first fermentation of the bread is completed, take out the dough to release the air and divide the dough into four parts. Roll it into an oval shape, add soufflé and roll it up. Integer type.
Put it in the oven and activate the fermentation function to ferment (it is best to put a small dish of water in the oven to prevent the dough from drying out). When the dough has doubled in size, take out a little flour and use a knife to score the desired pattern on the dough.
Preheat the oven to 185 degrees and bake for 25 minutes. Immediately after taking it out of the oven, place it on the grill to cool before packing it up and storing it.