High-gluten flour 250g Ceylon Black Tea 3 grams
Milk powder 15 grams White sugar 35 grams
Fresh yeast 9 grams Egg liquid 50 grams
Milk 40g Ice water 55 grams
Butter 35 grams Salt 3 grams
Pistachio soufflé filling Milk powder 60 grams
Whole egg liquid 10 grams Milk 15 grams
Pistachio Sauce 20g Butter 30g
Powdered sugar 15 grams
How to make black tea soufflé wreath bread Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 1

Step 1

Weigh liquids, powders, butter and salt Black tea soufflé wreath bread—pistachio souffle filling, crispy Delicious! Recipe 2

Step 2

Place all ingredients (except butter and salt) in the cooking machine Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 3

Step 3

Mix at speed 3 to form a dough, then turn to speed 5 and knead for 5 to 8 minutes to form a rough glove film.Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 4

Step 4

Add butter and salt and stir at speed 3 to absorb the butter. Black tea pastry garland bread—pistachio pastry filling, puff pastry Delicious! Recipe 5

Step 5

Turn to speed 5 and knead for 8-10 minutes. Knead into a smooth dough and stretch out a thin glove film. Black tea soufflé wreath bread—pistachio souffle filling, crispy Delicious! Recipe 6

Step 6

Take out the dough and round it up Black tea soufflé wreath bread—pistachio soufflé filling, crispy Delicious! Recipe 7

Step 7

Put it into the fermentation box for the first fermentation, about 50 minutes at 28 degrees. Black tea soufflé wreath bread—pistachio souffle filling, crispy Delicious! Recipe 8

Step 8

Fermented dough deflates Black Tea Soufflé Wreath Bread—Pistachio Souffle Filling, crispy and delicious! Illustration of how to do it 9

Step 9

Divide into 6 equal portions and freeze for 20 minutes. (Frozen dough is easier to shape) Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 10

Step 10

Pistachio soufflé filling: 30g butter, 15g powdered sugar, 60g milk powder, 10g whole egg liquid, 15g milk, 20g pistachio paste, stir well. Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 11

Step 11

Roll out the frozen dough to a length of 18 cm and a width of 15 cm. Spread the filling and roll it up. Pinch the dough tightly, pat it slightly flat, and cut it in the middle. Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 12

Step 12

Braid it into two strands, gather the two ends into a wreath shape, pinch down the four heads, pinch the bottom up, and pinch the ends downward. Black tea soufflé wreath bread—pistachio souffle filling, puff pastry Delicious! Recipe 13

Step 13

All in order Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, crispy and delicious! Illustration of how to do it 14

Step 14

Ferment at 30-35 degrees for about 50 minutes, until 1.5 times the size. Black tea soufflé wreath bread—pistachio souffle filling, crispy Delicious! Recipe Illustration 15

Step 15

Fermentation is ready Black tea soufflé garland bread—pistachio souffle filling, puff pastry Delicious! Recipe 16

Step 16

Brush with egg washBlack tea soufflé wreath bread—pistachio soufflé filling, crispy Delicious! Recipe 17

Step 17

Sprinkle with sliced ​​almonds Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 18

Step 18

Air oven: Preheat to 200 degrees and bake at 150 degrees for 16-18 minutes. Open oven: Bake at 170 degrees Celsius and 160 degrees Celsius for about 18 minutes. Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling,Crispy and delicious! Illustration of how to do it 19

Step 19

Freshly baked, fragrant bread. Black Tea Soufflé Garland Bread—Pistachio Soufflé Filling, Crispy Delicious! Recipe 20

Step 20

The bottom is grilled well too Black tea pastry garland bread—pistachio pastry filling, crispy Delicious! Recipe 21

Step 21

Soft and sweet, the pistachio soufflé filling is so delicious, the more you chew, the better it tastes! Cooking Tips for Black Tea Soufflé Wreath Bread

During the kneading process, the dough temperature should be controlled below 25°C. The temperature will rise during the kneading process. It is best to use an ice bucket to knead the dough, and refrigerate liquid materials in advance.