Mexican soufflé bread
This soufflé bread is my only love when I went to the bakery before, the economy was limited when I was a student, this bread is only sold in the bakery for 1.5 yuan a piece, delicious and cheap, today I tried the method, I feel better than the one I bought outside, I like to immerse myself in the joy of making food, and I like the joy after harvesting.
How to make Mexican soufflé bread
Step 1
Soften the butter at room temperature, stir, add powdered sugar and salt and stir; Add the whole egg mixture in small batches
Step 2
Add cornstarch and milk powder and stir well with a rubber spatula
Step 3
Scoop out the mixed soufflé filling with a spoon, divide it into equal parts, and refrigerate until it hardens a little. Knead the soufflé into a ball shape with plastic wrap in hand, and then put it in the refrigerator for later use
Step 4
Stir the softened butter at room temperature with powdered sugar and salt
Step 5
Add the whole egg liquid in small batches, then add low-gluten flour and stir, do not stir too much, otherwise the batter will be filled with air, and the surface will have pores, which is not smooth enough
Step 6
The dough is first fermented in a bread machine, then exhausted with a rolling pin and wrapped in filling
Step 7
After pinching the mouth, put the raw bread into the baking sheet and fermenting until it is 1.5 times larger
Step 8
Mexican batter is brushed on the surface of the bread, occupying 1/2 of the area
Step 9
Put it in the middle layer of the oven and bake at 190 degrees Celsius for 20 minutes
Step 10
Baked
Step 11
finish
Step 12
delicious
Cooking tips for Mexican soufflé bread
If you use a spoon to wrap it directly into the dough, the edge of the dough is easy to get oily, and it cannot be glued to the mouth, which is the main reason for the bursting of the filling, so it is best to refrigerate until it becomes harder before use, but do not freeze too hard, it must have a certain plasticity, and can be kneaded into a ball.