• Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 1

    1

    First make a Polish starter. Mix 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast until there is no dry powder. Ferment at room temperature around 25°C for 3-4 hours. Ferment until there are many small bubbles on the surface, many mesh pores in the internal tissue, there is no sour smell, and it is ready when it has risen to 3-4 times its original size.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 2

    2

    After the Polish seeds are ready, mix together 240 grams of high-gluten flour, 30 grams of milk powder, 35 grams of white sugar, 3 grams of salt, and 4 grams of yeast.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 3

    3

    Add 80 grams of milk, 1 egg, Polish starter, and stir in a mixer.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 4

    4

    Stir for about 10 minutes until the dough is evenly mixed. After a rough film forms, add 25 grams of unsalted butter softened at room temperature and continue stirring.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé enhances the overall flavor. Steps: 5

    5

    Stir for another 15 minutes or so and the glove film will be ready.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 6

    6

    Take out the dough, shape it, wrap it in plastic wrap and ferment until it doubles in size.

  • Soufflé toast, soft and silky texture like clouds, sweet soufflé, Steps to enhance the overall flavor: 7

    7

    While it is fermenting, we will make soufflé. Take 30 grams of unsalted butter softened at room temperature and sift in 15 grams of powdered sugar.

  • Soufflé The toast has a soft and silky texture like clouds, and the sweet soufflé adds to the overall flavor. Steps: 8

    8

    Use a spatula to mix into a puree.

  • Soufflé The toast has a soft and silky texture like clouds, and the sweet soufflé adds to the overall flavor. Steps: 9

    9

    Add 20 grams of whole egg liquid in two batches and stir.

  • Soufflé vomitThe texture is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 10

    10

    Remember to stir evenly before adding more.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 11

    11

    Finally add 1 gram of salt and 30 grams of milk powder.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 12

    12

    Stir evenly and set aside.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 13

    13

    Take out the fermented dough and deflate it.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé enhances the overall flavor. Steps: 14

    14

    Divide evenly into 2 portions.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 15

    15

    After making a ball, wrap it in plastic wrap and let it rest for 10 minutes.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 16

    16

    Take a piece of loose dough and roll it into a rectangular sheet.

  • Soufflé toast, soft and silky texture like clouds, sweet soufflé, which enhances the overall flavor. Steps: 17

    17

    Spread the prepared soufflé on 1/3 of the way.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 18

    18

    Cut into strips on the area not covered with soufflé.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 19

    19

    Slowly roll up the pastry from one end.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 20

    20

    Do this for both doughs, put them into the toast mold, and make the second dough. The oven temperature is 35°C and the humidity is 70-80%. Put a bowl of hot water in the oven to help fermentation.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 21

    21

    Take it out after fermentation, apply a layer of egg yolk liquid on the bread, and put the bread in after the oven is preheated.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 22

    22

    Preheat the oven to 170°C in advance and bake for 30 minutes. Each oven has temperature differences, and the baking time needs to be fine-tuned according to the temperament of your own oven.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé enhances the overall flavor. Steps: 23

    23

    After baking, remember to shake it twice to shake off the heat inside., then demould, and apply a layer of honey water while it is hot. The honey and water should be prepared in a ratio of 1:1.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé enhances the overall flavor. Steps: 24

    24

    Remember to put it on its side to cool down to prevent waist collapse.

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé enhances the overall flavor. Steps: 25

    25

    Soufflé toast, complete O(∩_∩)O

  • Soufflé The toast is as soft and silky as clouds, and the sweet soufflé adds to the overall flavor. Steps: 26

    26

    The Polish method makes the texture softer and smoother, with a fluffy texture.

  • Soufflé toast, soft and silky texture like clouds, The sweet soufflé adds to the overall flavor. Steps: 27

    27

    The sweet soufflé adds an extra layer of flavor and is well worth a try.

Tips

1. Each brand of flour has different water absorption. According to the water absorption of the flour, increase or decrease the liquid in the formula as appropriate.
2. After the surface is colored during baking, cover it with a piece of tin foil to prevent the surface from being too burnt.
3. It will be hard just after baking, and when it is still a little warm, put it in a plastic bag and seal it for storage. The skin will soften after it cools down.
4. Fermentation is difficult in winter. You can wrap it in plastic wrap and put it in a warm back or turn on the oven fermentation function for fermentation.