【Grape Soufflé Bread】---Simple yet delicious (full bread machine version)

Overview

Ever since I started baking, there has been a lot of bread at home every day, including corn, oats, nuts, whole wheat, multigrain...all kinds of shapes and flavors. From flour to dough to bread, this is a harvesting process. As the dough rises little by little, every pore is filled with my happiness, and happiness slowly expands in this warm kitchen. Grape soufflé bread is the baby’s favorite bread. He always likes to pluck the grapes inside with his hands, dig holes into them, and then eat the bread. Every time he eats this bread, he feels very attentive. Sometimes he even counts the grapes while eating. The soufflé grains on the surface are sweet and crispy, which not only enriches the taste, but also makes the bread more beautiful.

Tags

• baking
• children
• old man
• bread
• breakfast
• butter
• clear water
• high powder
• milk powder
• soufflé cubes
• whole egg liquid
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Dough ingredients picture.

   

2. 2 Illustration of ingredients for fillings and garnishes.

   

3. 3 Put the dough ingredients, except butter, into a larger basin in the order of liquid first, then powder, yeast last, and put it on top of the flour.

   

4. 4 Use chopsticks to stir until there is no dry powder. (The purpose of this is to save the dough mixing time of the bread machine)

   

5. 5 Put it into the bread machine and start the dough mixing process. (One dough kneading process lasts 15 minutes)

   

6. 6 After the dough mixing process is completed, the bread machine will make a beep sound to prompt you to test the dough first, and then you can pull out thicker dough sheets. The dough is in the expansion stage.

   

7. 7 Add the softened butter and start the dough mixing process again. After the dough is kneaded, continue kneading for 5 minutes, and then manually close the program.

   

8. 8 Take a piece of dough and test it. If you can pull out a perfect "glove film", the dough has reached the complete stage and can be used to make toast.

   

9. 9 Roll the dough into a round shape and place in a bread pan.

   

10. 10 Cover with plastic wrap, start the fermentation function of the bread machine, and ferment the dough until it is 2.5 times its original size.

    

11. 11 After the fermented dough is taken out and deflated, divide it into four equal portions.

    

12. 12 Roll into balls one by one, cover with plastic wrap and let rest for 15 minutes.

    

13. 13 Take one portion and roll it into an oval shape.

    

14. 14 Starting from any end, fold it in three, then change it to 90 degrees. (Because I have to roll it out later, I put it straight and rolled it out a little)

    

15. 15 Roll out four pieces of dough one after another.

    

16. 16 Starting from the first dough, roll it out into a long strip while rolling out the bottom edge thinly. (The width of the dough is half the length of the bread barrel)

    

17. 17 Spread appropriate amount of raisins evenly. (If the raisins are very dry, soak them in water for 15 minutes in advance and then use kitchen paper to absorb the outside moisture)

    

18. 18 From top to bottom, roll up tightly and make 4 pieces of dough in sequence.

    

19. 19 Place the four rolled dough balls into the bread barrel one after another.

    

20. 20 Cover with plastic wrap, start the fermentation function of the bread machine, ferment until it doubles in size, then take out the bread barrel and wrap it with a layer of tin foil and put it back. (The matte side of the tin foil faces the bread barrel)

    

21. 21 Brush a layer of egg wash on the fermented dough, and sprinkle with appropriate amount of soufflé particles. (In order to make the surface color a little heavier, I brushed it twice with egg wash)

    

22. 22 Start the baking function of the bread machine, set the time to 35 minutes, select "Medium" for coloring, turn on the bread machine after 15 minutes, quickly remove the tin foil, and continue to finish the process)