Step 1

《Ingredient Breakdown》 Dough ingredients: 180g of high-gluten flour, 45g of low-gluten flour, 45g of egg mixture, 30g of caster sugar, 2g of salt, 4g of yeast, 80g of water, 20g of butter.

Step 2

《Ingredient Breakdown》 Batter ingredients: 40g butter, 40g powdered sugar, 35g whole egg mixture, 45g low-gluten flour, 0.5g salt.

Step 3

《Ingredient Breakdown》 Ingredients: 75 grams of butter, 30 grams of powdered sugar, 30 grams of whole egg liquid, 90 grams of milk powder, 0.5 grams of salt, 12 grams of cornstarch.

Step 4

Batter steps: (The batter can only be made during the second rise of the bread) After the butter has softened at room temperature, beat it with an electric whisk

Step 5

Then add the sifted powdered sugar and mix well with a rubber spatula

Step 6

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

Step 7

Then add the sifted low-gluten flour and stir well with a manual whisk

Step 8

Do not over-stir, it will fill the batter with air and the surface will not be smooth enough

Step 9

Filling steps: After the butter has softened at room temperature, beat it with an electric whisk

Step 10

Then 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

Add the egg mixture in two batches, and blend well each time

Step 12

Add cornstarch and milk powder and mix well with a spatula

Step 13

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

Step 14

Dough steps: Stir all ingredients together

Step 15

Stir into a ball, add butter when pulling out a slightly thicker film, and continue to knead together

Step 16

Stir the dough into a transparent film that is pulled out

Step 17

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

Fermented well, the volume expands and is soft

Step 19

The fermented dough is divided into 8 parts, 50 g each

Step 20

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

Step 21

Wrap it and pinch it tightly

Step 22

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

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

Put it in the oven and bake on a medium layer of 180 degrees for 15-18 minutes until the surface is golden brown

Step 25

After baking, cool a little before eating, it is best not to eat the bread immediately after it comes out

Step 26

It’s really great