Step 1

Mix all the ingredients evenly, beat the dough surface smoothly, leave it at room temperature for 30 minutes, and then put it in the refrigerator for more than 12 hours, and use it the next day.

Step 2

Put all the ingredients except salt and butter into the chef’s bucket, mix well, beat until the surface is smooth, add sea salt, and continue to beat until the thick film states.

Step 3

Add softened butter and beat until a very smooth and malleable film at a temperature of about 26 degrees.

Step 4

Take out the beaten dough and put it into the fermentation box, and make a blow, the temperature is 28 degrees, the humidity is 80%, and the time is about 50 minutes.

Step 5

After the butter is softened, pour in the powdered sugar, beat until evenly and silky, add the whole egg mixture in three times and stir well.

Step 6

Finally, add milk powder and black tea powder and stir well.

Step 7

Finished soufflé filling.

Step 8

Mix all the raw materials together and knead them into small particles. Finished soufflé grains!

Step 9

Take out the dough after the first hair, divide it, round it with your hands, and let it rest for about 20 minutes.

Step 10

Take out the refrigerated loose dough, roll it out (the width does not exceed the width of the toast box), wrap it in the filling, and put it in the mold.

Step 11

Final fermentation is carried out at a temperature of 35 degrees Celsius and a humidity of 80%, and the time is about 50 minutes.

Step 12

Heat 160°C, 210°C on heat, 32 minutes.