Mini souffle toast

Mini soufflé toast


A delicious Mini soufflé toast that is yummy and flavorful!


  • High-gluten flour 230g
  • whole egg liquid 45g
  • fine sugar 30g
  • milk 120g
  • High sugar tolerant yeast 3 grams
  • Salt 2 grams
  • butter 20 grams

Soufflé filling

  • softened butter 38 grams
  • powdered sugar 16 grams
  • Salt 0.5g
  • whole egg liquid 16 grams
  • milk powder 40g

crispy grains

  • butter 10 grams
  • fine sugar 10 grams
  • Low-gluten flour 22 grams


  1. Mix all the ingredients except salt and butter, knead into a ball, and knead until it becomes a thick film. Add salt and butter softened at room temperature, and knead until it becomes a thin film.
  2. The room temperature is 28 degrees for basic fermentation. Ferment until doubled in size.
  3. For the Soufflé filling: Add powdered sugar and salt to softened butter, beat with an electric egg beater until pale, add whole egg liquid at room temperature, beat until absorbed, add milk powder, mix well.
  4. For the crumbs: Soften butter, add fine sugar, sift in low-gluten flour, mix well. Knead into granules and place in the refrigerator for later use.
  5. Press the fermented dough gently to deflate the dough, divide it into 12 equal parts, roll into balls, cover with plastic wrap, and rest for 15 minutes.
  6. Roll out the relaxed dough into a beef tongue shape and tap out any air bubbles on the edges. Turn over, arrange into a rectangular shape, and spread the soufflé evenly. Fold the two sides in half towards the middle and fit them together.Roll up from top to bottom.
  7. Place in 12 square bread molds.
  8. Temperature 32 degrees, humidity 75%, ferment until full mold.
  9. Brush with all the egg wash and sprinkle with puff pastry.
  10. Place in the preheated oven, middle rack, with upper and lower heat at 180 degrees, and bake for 12 minutes. Take out of the oven and let cool