High gluten flour 200g

Low gluten flour 50g

Sugar 55g

Instant coffee powder (original flavor) 15g

Salt 2.5g

Yeast 3g

Egg liquid 30g

Milk powder 10g

Milk 130g

Butter 30g

Souffle filling:

Butter 60g

Milk powder 60g

Sugar powder 40g

Egg liquid 20g

Salt 0.5g

Accessories:

Egg liquid

almond tablet

The method of coffee souffle bread

Dough materials except butter and salt are stirred with chopsticks into a flocculent shape and kneaded into dough by hand. At first, the dough will be very sticky, and if you knead it patiently, it will become smooth. After that? Butter? Salt, after the butter is thoroughly rubbed in, it begins to be beaten. The picture shows the glove film that has been beaten for 5 minutes!

The picture shows the glove film after beating 10 minutes. The dough is already very soft. I really enjoy the process of kneading the dough by hand and feel the dough slowly becoming soft.

Cover with plastic wrap and serve. Send it twice as big, and your finger will not rebound or retract when you poke it in.

After the first round, knead the dough and exhaust it, divide it into 45g dough evenly, and divide it into 10 dough, and relax it for 15 minutes!

The souffle stuffing is evenly divided into 10 pieces.

Squeeze a dough, roll it into a circle, and turn the bread into the souffle filling. Close the mouth and seal it, put it into the oiled mold, and make the second shot!

Production process of souffle stuffing: butter is beaten evenly with an egg beater, and no need to send it away. Add powdered sugar and salt

Stir well and add the egg mixture!

Add milk powder and stir well.

After the souffle stuffing is made, it smells sweet and can't stand it ~ ~

Brush the dough with a thin layer of egg liquid, put some almond slices, preheat the oven 180 degrees, middle and lower layers 180 degrees, and fire for 20 minutes! Immediately remove the film from the oven and put it on the baking net to cool.