Soft little toast looks unremarkable on the outside, tear open to see the inside, full of surprises, every bite will eat a fresh salted egg yolk soufflé, typical sweet and salty collocation, very delicious, not greasy at all, salted egg yolk how to match are absolutely unmatched
By Khun Kun Girl
<h2>Royalties</h2>
Toast dough
High gluten flour 500 g
Water 265 g
Condensed milk 30 g
Eggs 65 g
Yeast 6 g
Sugar 32 g
Milk powder 25 g
Salt 5 g
Butter 32 g
Salted egg yolk soufflé
Salted egg yolks 50 g
Sugar 25 g
Milk powder 60 g
Butter 43 g
Eggs 10 g
Milk 10 g
<h2>Practice steps</h2>
1: Put the dough in a chef's machine except for butter
2: Knead out the coarse film, add butter, continue to knead the dough until the full expansion stage, you can easily pull out the glove film
3: Round the dough, put it in a basin and cover it with plastic wrap for fermentation
4: Make soufflé filling during fermentation, put the salted egg yolks in a baking bowl, put them in the middle of the oven at 185 degrees and bake for 8 minutes, crush and set aside
5: Soften the butter and whisk well with sugar
6: Add egg mixture and milk in divided doses and beat well
7. Add milk powder
8: Add the salted egg yolks
9: Mix well, cover with plastic wrap and put in the refrigerator for refrigeration
10. Ferment to twice as large
11: Divide the fermented dough into four equal parts, roll round, cover the plastic wrap and relax for 30 minutes
12: Take a dough, tap the bubbles and press flat
13: Roll out and pat off the edge bubbles
14: Turn the surface, arrange the rectangles, and spread a layer of soufflé filling
15. Fold one-third from the right to the left
16. Fold the left side again
17: Then pinch the edges and gently roll them out
18. Press the bottom flat, roll up from top to bottom, and tighten the mouth
19: Place the seams down, put them into a toast mold, and so on, and then place them in a warm and moist place to ferment until they are seven-eight points full
20. During the fermentation process, the oven is fully preheated at 190 degrees Put in the lower layer of the preheated oven on the heat 175 degrees on the heat for 185 degrees for 20 minutes, and then on the heat for 165 degrees for 175 degrees for 20 minutes
21. Gently shake the mold after baking, and release the mold in time
22. Fragrant spray
23, layer after layer of soufflé, absolutely not
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