Accessories: instant yeast, cheese powder, whole egg, water, butter, powdered sugar and low-gluten flour.
Mix all the ingredients, knead until slightly smooth, add butter, knead into dough, and the film is slightly transparent.
Put the dough into the pot, cover it with plastic wrap and conduct basic fermentation for about 60 minutes.
The fermented dough is much larger than the original dough, about twice as large as the original dough.
Divide the dough into 8 equal parts, roll it out, cover it with plastic wrap and relax for about 10 minute.
Shape the dough into an ellipse.
Roll the oval dough into an olive shape from top to bottom.
Put the dough into a baking tray, cover it with plastic wrap and ferment for about 40 minutes.
Brush the dough surface with even egg liquid and squeeze the souffle batter on the surface. Preheat the oven to 180 degrees, and bake the middle layer for about 18 minutes.