Souffle Bread

Overview

My husband said he hadn’t eaten it for a long time, so he decided to make it again. I made a total of 12 popular ones and ate 5 of them as soon as they came out of the oven. The bread has a strong milky aroma. If you like this taste, you may want to try it.

Tags

• baking
• animal-based fresh cream
• cheese powder
• corn flour
• egg
• high-gluten flour
• low gluten flour
• milk powder
• unsalted butter
• whole eggs
• yeast
• fine sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put the ingredients in the main ingredients in the order of wet ones first, then dry ones, and yeast last. Knead in the bread machine until a slightly transparent film-like dough can be pulled out, and put the dough into a container for basic fermentation. Ferment until it is 2-2.5 times the size of the original dough.

   

2. 2 I forgot to take a photo of the soufflé. You can make the soufflé during the basic fermentation time of the dough. Making soufflé is very simple. Soften the unsalted butter at room temperature, add powdered sugar and salt, mix well with a rubber spatula, then add whole egg milk powder and corn flour in turn, mix well, and set aside. The picture is of the soufflé after that, let’s take a look! !

   

3. 3 After kneading out the air bubbles in the dough, divide it into 12 equal parts. As shown in the picture. Place on the dough counter and let rest for 10 minutes.

   

4. 4 Roll the dough into a rectangular shape.

   

5. 5 Turn the dough sheet over and spread the soufflé evenly on top.

   

6. 6 Start circling from one side of the short side. Place the closure side down.

   

7. 7 Use a knife to make a slit in the middle, but don't cut it! !

   

8. 8 With the joint inside, pull it up. As shown in the figure

   

9. 9 Arrange 12 pieces in turn and place them on the baking sheet. I'm used to making 12 each time, which is enough to bake in one oven. My oven is 25L. Just right for home use. Haha

   

10. 10 Cover with plastic wrap for secondary fermentation. My secondary fermentation is fine. At this time, start preheating the oven. The oven temperature I used is: 180 degrees for upper heat and 190 degrees for about 17 minutes. Due to my personal preference for coloring, I have to add tin foil in the middle. Don't overcook it, but this bread will taste better if it's heated more.

    

11. 11 When baking,

    

12. 12 It’s out of the oven, let’s take a look at the aroma! !

    

13. 13 Finally, you can look at the organization of the bread. Not bad! ! !