【Hokkaido Soufflé Toast】

Pour 18 grams of high-gluten flour and 74 grams of cold water into a bowl, heat over low heat and stir evenly with a whisk

Stir until the batter turns into soup

Pour all ingredients except butter into the dough mixer, start the dough mixing program for 20 minutes, add butter and mix for another 20 minutes

Knead the dough until a thin film can be stretched out with your hands

Become a smooth dough

Place in a large bowl, cover with plastic wrap and let ferment until 2-2.5 times in size

When the dough has doubled in size, use your fingers to poke a small hole in the middle. If the hole does not shrink back immediately after releasing your fingers, it means it is well fermented

Take out the dough to deflate

After deflating, divide into three equal parts, roll into balls and let rest for 15 minutes

Roll each portion into an oval shape

Roll up and relax for 10 minutes, then roll out again

Place into toast mold

Adjust the oven to the fermentation function, put a basin of warm water on the lower layer, place the toast mold on the middle and upper layer, and ferment for about 45 minutes until it is eighty full

Brush the toast with egg wash

Sprinkle with soufflé crumbs

Bake in the preheated oven at 160 degrees in the middle and lower racks for about 40 minutes (adjust appropriately according to the temperament of your own oven)

Make soufflé chips: mix cake flour, powdered sugar, milk powder and butter

Knead it into small particles with your hands

【Hokkaido Soufflé Toast】

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