Soufflé Salad Bread

------ ----------	Main dough material
High-gluten flour 300g	Salt 3 grams
sugar 30g	Yeast 3 grams
Eggs 1	Egg yolk 1
Milk 160ml	Butter 30g
------ ----------	Stuffing
Mixed vegetables 200 grams	Ham cubes 150g
Black pepper 1g	Salad Dressing 20 grams
------ ----------	Soufflé material
Butter 50 grams	Egg liquid 35 grams
Salt 1g	sugar 5 grams
Low gluten flour 8 grams	------ ----------

How to make soufflé salad bread

Step 1

First, put all the dough ingredients except butter into the kneading cylinder. You need to pay attention here that the salt and sugar do not come into direct contact with the yeast. All liquid ingredients need to be refrigerated.

Step 2

Knead the dough with a mixer on medium speed for about 8-10 minutes until a rough film appears.

Step 3

Add softened butter at room temperature.

Step 4

Knead the dough again with the mixer at medium speed for about 8-10 minutes until the glove film appears.

Step 5

Shape into a smooth dough and place in a greased container, covered with plastic wrap, in a warm place to ferment until doubled in size.

Step 6

I used the oven's fermentation function at 30 degrees to ferment for about an hour. When the dough has doubled in size, dip your finger in flour and poke a hole. It does not shrink back or shrinks slowly, which means it is fermented.

Step 7

Divide into eight equal portions and roll into balls, cover with plastic wrap and rest for 20 minutes.

Step 8

Now start shaping, take a piece of loose dough, smooth side up, and roll it into a rectangular shape.

Step 9

Turn the smooth side down and roll up the long side twice.

Step 10

Do the same on the other side.

Step 11

Pinch both ends tightly.

Step 12

Turn over and arrange into a boat shape.

Step 13

Make the middle part wider.

Step 14

After all operations are completed, cover with plastic wrap and ferment in a warm place until doubled in size. When fermentation is almost complete, preheat the oven to 190°C and 220°C for 15 minutes.

Step 15

I used the oven fermentation function at 35 degrees, put a bowl of warm water and fermented it for about 50 minutes. After the fermentation, I poked some holes in the bottom to prevent it from swelling during baking, and then brushed the surface with egg wash.

Step 16

Put the filling in the middle. To make the filling, just mix all the ingredients evenly. What I bought here are ready-made mixed vegetables from the supermarket, which contain diced peas, corn kernels and carrots. You can choose according to your own preferences.

Step 17

Squeeze the custard on the surface. To make the custard, add salt and sugar to softened butter at room temperature and stir evenly. Add the room temperature egg liquid to the butter in three batches and stir evenly. Be sure to use room temperature egg liquid, otherwise the water and oil will separate. Finally, add low-gluten flour and mix well, then put it into a piping bag and set aside at room temperature. It doesn’t matter if it doesn’t look good here. It will melt and turn into a crispy skin in the end. Put it in the middle rack of the oven and bake it. The time can be adjusted flexibly according to the conditions of your oven. I baked it for 15 minutes.

Step 18

You can eat it after baking it and letting it cool down. Remember to keep it sealed until you finish eating it. Soufflé Salad Bread Recipes