Mexican bread
“Mexican bread as a whole presents an attractive ginger color, the top of the puff pastry is crispy and strong, the outer layer of the bread is accompanied by a strong milky aroma, the warm and soft tissue tastes moist, the filling inside is a bit salty and milky, sweet and salty, the degree of moderate matching, so that the overall taste of this bread is rich, the layers are soft, delicious and not greasy, whether it is as breakfast or daily dessert is a good choice, the key to making this bread is not complicated, just the commonly used simple pastry ingredients, After adding dairy products such as milk powder and butter, the milk flavor is stronger, and it tastes milky, soft and crispy, and it is even more enjoyable to eat. Let’s take a look at its practice, making it a very thoughtful little surprise for family, lovers and friends.
How to make Mexican bread
Step 1
(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 2
Then add the sifted powdered sugar and mix well with a rubber spatula
Step 3
Add the whole egg mixture in batches, and blend it thoroughly each time
Step 4
Then add the sifted low-gluten flour and stir well with a manual whisk
Step 5
Do not stir too much, it will fill the batter with air and the surface will not be smooth enough
Step 6
(filling) step After the butter has softened at room temperature, beat it with an electric whisk
Step 7
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 8
Add the egg mixture in two batches, and blend well each time
Step 9
Add cornstarch and milk powder and mix well with a spatula
Step 10
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 11
(Bread) Steps Stir all ingredients together
Step 12
Stir into a ball, add butter when pulling out a slightly thicker film, and continue to knead together
Step 13
Stir the dough into a transparent film that is pulled out
Step 14
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 15
Fermented well, the volume expands and is soft
Step 16
The fermented dough is divided into 8 parts, 50 g each
Step 17
Roll out the dough into a round cake shape, then press the exhaust with your hands to wrap the soufflé filling
Step 18
Wrap it and pinch it tightly
Step 19
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 20
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 21
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 22
finished product
Cooking tips for Mexican bread
1. After baking, cool down a little before eating, it is best not to eat
the bread immediately when it comes out,