Although toast is not my favorite food, I just like it in general, but I still want to eat it occasionally, so I will make some toast occasionally. This time, toast is the recipe of souffle in Teacher Meng's book, but the simple stuffing is so delicious that it will soon subvert my idea that I don't like sandwich toast! Originally, I wanted to mix flour and liquid and knead the dough with a soil driver. In the end, I got my hands wet and simply rubbed them for about 2 minutes, which is the fastest time since I made toast to knead dough!

ingredients: 15g of high-gluten flour, 5g of low-gluten flour, 5g of whole egg liquid, 25g of fine sugar, 15g of salt, 1/8 teaspoon of animal whipped cream, 4g of clear water, 75g of unsalted butter, 15g of dry yeast, 3g of milk powder, 5g of whole egg liquid, 1g of powdered sugar, 15g of salt, 1/8 teaspoon of corn starch, 1/2 teaspoon of almond slices. Appropriate steps

1. Toast material map. The material weight depends on the From 15g of high-gluten flour to 2g of dry yeast

2. Mix other bread materials except butter, pour liquid into the flour and stir it with chopsticks

3. Then knead it into a dough by hand. If you have time, you can refrigerate the dough for 2 hours before kneading it, which is convenient for operation, less sticky to your hands and faster to get out of the film. I just knead it without refrigeration.

4. The method of kneading the dough is to The dough will come out of the film faster.

6. Knead the dough until it is smooth, add 155g of softened butter, and continue to knead and beat

7. Take a small piece of dough and slowly pull it around, which can pull out a thin and tough film. After it is broken, the edge of the hole is smooth.

8. Roll the dough and put it in a warm place for fermentation. The weather is relatively cold now. Let's ferment it in the oven. 9. Materials for the filling of the souffle: 5g of milk powder, 3g of unsalted butter, 15g of powdered sugar, 1/8 tsp of salt, 1/2 tsp of corn starch, 1g of whole egg liquid,

1. Take the butter out of the refrigerator at room temperature in advance to soften it, or put it in a fermenting oven to soften it, and mix the softened butter with powdered sugar, with a small amount. Just mix it directly with a silicone spatula

11. Pour the egg liquid, salted corn starch and milk powder into it

12. Press it with a silicone spatula and mix well, that is, the souffle stuffing is

13. Divide the mixed souffle stuffing into 8 equal parts, each part is about 13g

14. Ferment the dough to 2-3 times its size. After fingers are dipped in flour, the dough is fermented without collapsing or shrinking.

15. Take out the dough and press it flat to discharge the gas generated by fermentation.

16. Divide it into 8 equal parts, roll it round, cover it with plastic wrap and relax for about 1 minutes.

17. Take a small dough, sprinkle a little high-gluten flour to prevent sticking, roll it into a tongue shape.

18. Then roll it up from outside to inside. Relax for about 1 minutes

19. Take one dough and sprinkle it with flour to prevent sticking. After flattening, roll it out with a rolling pin for p>2 minutes. After turning it over, evenly spread a portion of souffle stuffing. Roll it out with a rolling pin for a little

21, thin the bottom edge, and then roll it up from outside to inside. Make other doughs

22 in turn. Put the dough into the kitchen for 8 consecutive days. After fermenting to twice the size, take it out of the oven, brush the surface with egg liquid (except weight) and sprinkle almond slices

24, preheat the oven at 175 degrees for about 1 minutes, then send the fermented dough into the middle layer of the oven, bake it at 175 degrees for about 15 minutes

25, immediately take it out of the oven after baking, demould it, cool it, seal it and eat it within one day.