Step 1

Knead the main dough except the butter ingredients in a chef’s machine.

Step 2

Knead to the expansion stage, add softened butter and continue kneading until the full film is pulled out.

Step 3

Remove the dough and roll it into a circle, cover with plastic wrap and let rise for 50 minutes.

Step 4

At this time, prepare the filling for the soufflé, soften the unsalted butter and put it in a container.

Step 5

Whip the butter well, add the powdered sugar and stir well.

Step 6

Add the egg mixture to the butter in two batches and stir well.

Step 7

Add milk powder, salt, cornstarch and stir well.

Step 8

Add raisins and mix well, refrigerate and set aside.

Step 9

Make the Mexican batter on the outside of the bread below, stir well with Anjia unsalted butter, add powdered sugar and egg liquid and stir well.

Step 10

Sift in the low-gluten flour and stir well.

Step 11

Place the butter batter in a piping bag and set aside.

Step 12

The dough rises to twice its size.

Step 13

Divide into six parts and roll and relax for 10 minutes.

Step 14

Take one side and roll it into a circle and wrap it in the raisin soufflé filling.

Step 15

Pinch and tighten.

Step 16

Place in a baking sheet and let it rise for 50 minutes, then squeeze the Mexican batter over the dough, slowly squeezing it out in a circular motion from the middle.

Step 17

Place in the oven at 180 degrees and bake for 20 minutes.

Step 18

Baked bread, out of the oven.

Step 19

Mexican bread