Step 1

Batter Material: Butter: 40g, powdered sugar: 40g, whole egg mixture: 35g, low-gluten flour: 45g, salt: 0.5g

Step 2

Ingrown material: Butter: 75g, powdered sugar: 30g, whole egg liquid: 30g, milk powder: 90g, cornstarch: 12g, salt: 1g

Step 3

Dough Ingredients: High gluten flour: 180g, low-gluten flour: 45g, egg liquid: 45g, caster sugar: 30g, salt: 2g, yeast: 4g, water: 80g, butter: 20g

Step 4

Batter Production: 1. (The batter can only start to be made during the second fermentation of the bread) After the butter is softened at room temperature, beat it with an electric whisk first

Step 5

2. Add the sifted sugar powder and mix well with a rubber spatula

Step 6

3. Add the whole egg mixture in batches, and blend it thoroughly each time

Step 7

4. Add the sifted low-gluten flour and stir well with a manual whisk

Step 8

5. Do not stir too much, it will fill the batter with air and the surface is not smooth enough

Step 9

Soufflé indentation production: 1. After the butter is softened at room temperature, beat it with an electric whisk

Step 10

2. Pour in the salt and sifted powdered sugar, stir with a silicone spatula until there is no powder, and then beat evenly with an electric whisk

Step 11

3. Add the egg liquid in two batches, and blend well each time

Step 12

4. Add cornstarch and milk powder, first mix well with a spatula

Step 13

5. After grasping evenly with your hands, weigh the total weight first, divide by eight, divide it into 8 equal parts, pinch it into a ball shape by hand, and put it in the refrigerator for later use

Step 14

Bread making: 1. Stir all ingredients together

Step 15

2. Stir into a ball, you can pull out a slightly thick film, add butter, and continue to knead together

Step 16

3. Stir the dough into a transparent film form

Step 17

4. Take out the dough and knead it slightly, cover it with plastic wrap (you can buckle the basin to ferment faster) for the first fermentation

Step 18

5. Fermented well, the volume expands and is soft

Step 19

6. Divide the fermented dough into 8 parts, 50 grams each

Step 20

7. Roll out the dough into a round cake shape, then press the exhaust with your hand to wrap the soufflé filling

Step 21

8. Wrap it and pinch it tightly

Step 22

9. After all the fillings are wrapped, put them in a baking sheet at a distance, put the baking sheet in the oven, put a small basin of hot water at the bottom of the oven (do not turn on the heat), and carry out the final fermentation, about an hour (the fermentation time will be shorter at high room temperature)

Step 23

10. Take it out after fermentation, put the Mexican batter in a piping bag, cut a small opening at the mouth of the bag, and squeeze the Mexican batter on the surface

Step 24

11. Put it in the oven and bake on the middle layer at 180 degrees for 15-18 minutes until the surface is golden brown

Step 25

It’s done

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