Step 1

Put all the bread body ingredients except butter into the bread machine and stir until it is mixed into a circle, then add butter and stir until the film is pulled out;

Step 2

Knead into a smooth dough, cover with plastic wrap and let rise until twice the size;

Step 3

After successful fermentation, divide the dough into eight equal parts, roll and relax for about 15 minutes;

Step 4

In the process of dough fermentation, you can use time to make the soufflé filling: add powdered sugar to the butter softened at room temperature and beat until the color turns white and the volume becomes larger, add the whole egg liquid twice and stir well, and finally add milk powder and mix well;

Step 5

The relaxed dough is flattened, wrapped in soufflé filling, and the tightened mouth is rolled down into a paper mold.

Step 6

Secondary fermentation;

Step 7

Make Mexican sauce during the second fermentation process: the butter is also softened at room temperature, add powdered sugar and stir well (no need to whip butter), add the whole egg liquid in three times and stir well, and finally add the sifted low powder and mix well, and squeeze the Mexican sauce on the top half of the bread body after the second fermentation to complete;

Step 8

Put it in the middle layer of the preheated oven 175 and go up and down for about 15 minutes (cover with tin foil in the last five minutes to prevent too dark coloring);

Step 9

The delicious “Mexican soufflé bread” is baked and ready to eat!