Soufflé bread

Overview

The recipe is based on Huowu's Piaoxue, but the recipe has been slightly changed. Thanks for sharing.

Mix flour, water, yeast, and sugar and knead until slightly chewy, then add butter
Knead until it is fully stretched and a larger film appears than in the picture.
Place the kneaded dough in a warm place to ferment until 2 to 2.5 times in size. To prevent the surface of the dough from drying out, cover the surface with plastic wrap or a damp cloth.
After fermenting the dough, press out the air inside with your hands, divide it into 6 parts, and ferment in the middle at room temperature for 10 minutes.
Flatten three of them with your hands, add honey red beans, and roll the red beans from top to bottom.
Brush the 450 toast mold with oil and put the shaped dough in. If you are in a hurry, the shape will be too ugly, which is ridiculous.
Roll the other three portions of dough into long strips, braid them, and place them on a greased 6-inch pizza pan. Place it in a warm place with the toast box from step 6 for the second fermentation.
Sprinkle the soufflé chips on top of the secondary fermented dough, and then squeeze on the salad dressing.
Place on the bottom floor of a preheated 180-degree oven and bake for 30 minutes. Cover with tin foil if you are afraid of over-coloring.