Mexican soufflé bread
The amount of the formula is relatively large, about 12 can be made. The amount of filling can be increased or decreased according to your preference. The recipe is lengthy and can be divided into 4 parts, the bread part is selected for medium seeds, and medium seeds are made in advance. After the filling is made, it needs to be refrigerated and set while the bread is fermenting.
How to make Mexican soufflé bread
Step 1
The soufflé filling and Mexican puff pastry topping in the recipe use a large amount of butter. It is recommended to soften at room temperature in advance.
Step 2
The medium ingredients are mixed into a ball, fermented at room temperature until the inside of the finger is pulled to appear cobweb-like, and the fermentation time should be according to the room temperature, if the room temperature is 25 degrees, it will take about 60 minutes.
Step 3
2. Mix the main dough material with the middle seed into a ball, put it in the crisper box to ferment and press it as flat as possible, so that the center temperature of the dough and the edge are as close as possible. Ferment until 2 times the size.
Step 4
3. During the fermentation process, make the filling. Butter softens at room temperature
Step 5
4. Add powdered sugar and beat until the color turns white and the volume becomes larger
Step 6
5. Add eggs in batches and beat evenly.
Step 7
Add milk powder, stir well, and refrigerate.
Step 8
7. After refrigeration, roll the filling into a circle. The filling size is 45 to 55 grams.
Step 9
8. Divide the dough into dough about 75 grams in size. Relax for 20 minutes. The dough size can be adjusted according to your own requirements. Take out the refrigerated filling and divide it into balls, about 45 grams each.
Step 10
Flatten the dough to drain the air bubbles from the edges. Place the filling in the middle position
Step 11
10. The bottom is closed, and it must be pinched to death.
Step 12
11. Put the dough wrapped in the filling into a paper tray and ferment twice.
Step 13
12. For the puff pastry part, the butter is softened at room temperature, add powdered sugar and stir well, then add the egg liquid in batches, add low powder, stir well and put it into a piping bag.
Step 14
13. Draw circles from the inside out and squeeze it onto the fermented bread
Step 15
14. The oven is 170 degrees for 25 to 30 minutes, and the specific temperature is adjusted according to the temperament of your own oven, and the color is observed.
Step 16
The Mexican puff pastry is colored according to your own preference, and the size of the filling can be increased or decreased according to your preference. The bread does not put the paper tray underneath. The following is round.
Cooking tips for Mexican soufflé bread
1. The filling should be refrigerated and shaped, otherwise it will not be easy to wrap. 2. Don’t squeeze the puff pastry batter too much. 3. Adjust the size of the bread according to your preference. The gram of bread dough should be greater than the gram of filling, 20 grams. Adjust the size yourself. 4. The baking temperature and time are for reference only, and you can adjust them according to your own oven temper. If you like to have a dark color, you can bake it for a while.