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  1

  First make a Polish starter. Mix 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast until there is no dry powder. Ferment at room temperature around 25°C for 3-4 hours. Ferment until there are many small bubbles on the surface, many mesh pores in the internal tissue, there is no sour smell, and it is ready when it has risen to 3-4 times its original size.

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  2

  After the Polish seeds are ready, mix together 240 grams of high-gluten flour, 30 grams of milk powder, 35 grams of white sugar, 3 grams of salt, and 4 grams of yeast.

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  3

  Add 80 grams of milk, 1 egg, Polish starter, and stir in a mixer.

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  4

  Stir for about 10 minutes until the dough is evenly mixed. After a rough film forms, add 25 grams of unsalted butter softened at room temperature and continue stirring.

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  5

  Stir for another 15 minutes or so and the glove film will be ready.

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  6

  Take out the dough, shape it, wrap it in plastic wrap and ferment until it doubles in size.

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  7

  While it is fermenting, we will make soufflé. Take 30 grams of unsalted butter softened at room temperature and sift in 15 grams of powdered sugar.

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  8

  Use a spatula to mix into a puree.

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  9

  Add 20 grams of whole egg liquid in two batches and stir.

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  10

  Remember to stir evenly before adding more.

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  11

  Finally add 1 gram of salt and 30 grams of milk powder.

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  12

  Stir evenly and set aside.

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  13

  Take out the fermented dough and deflate it.

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  14

  Divide evenly into 2 portions.

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  15

  After making a ball, wrap it in plastic wrap and let it rest for 10 minutes.

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  16

  Take a piece of loose dough and roll it into a rectangular sheet.

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  17

  Spread the prepared soufflé on 1/3 of the way.

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  18

  Cut into strips on the area not covered with soufflé.

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  19

  Slowly roll up the pastry from one end.

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  20

  Do this for both doughs, put them into the toast mold, and make the second dough. The oven temperature is 35°C and the humidity is 70-80%. Put a bowl of hot water in the oven to help fermentation.

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  21

  Take it out after fermentation, apply a layer of egg yolk liquid on the bread, and put the bread in after the oven is preheated.

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  22

  Preheat the oven to 170°C in advance and bake for 30 minutes. Each oven has temperature differences, and the baking time needs to be fine-tuned according to the temperament of your own oven.

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  23

  After baking, remember to shake it twice to shake off the heat inside., then demould, and apply a layer of honey water while it is hot. The honey and water should be prepared in a ratio of 1:1.

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  24

  Remember to put it on its side to cool down to prevent waist collapse.

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  25

  Soufflé toast, complete O(∩_∩)O

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  26

  The Polish method makes the texture softer and smoother, with a fluffy texture.

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  27

  The sweet soufflé adds an extra layer of flavor and is well worth a try.

Tips

1. Each brand of flour has different water absorption. According to the water absorption of the flour, increase or decrease the liquid in the formula as appropriate.
2. After the surface is colored during baking, cover it with a piece of tin foil to prevent the surface from being too burnt.
3. It will be hard just after baking, and when it is still a little warm, put it in a plastic bag and seal it for storage. The skin will soften after it cools down.
4. Fermentation is difficult in winter. You can wrap it in plastic wrap and put it in a warm back or turn on the oven fermentation function for fermentation.