Name: Mexican Souffle Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g High fan; 1 piece egg; 3g yeast; 20g Caster sugar; 20g milk powder; 90g milk; 25g butter; 50g Stuffing butter; 5g Fillings powdered sugar; 20g (Filling) whole egg liquid; 40g (Filling) milk powder; 5g Stuffing cornmeal; 10g Stuffing Coconut; 30g (Batter) butter; 40g (Batter) powdered sugar; 30g Batter and egg liquid; 35g Low batter; 1g salt

Mexican Souffle Bread

1. Add milk powder and sugar to one egg

2. Pour milk, high flour and sprinkle with yeast. Start the bread machine and start kneading

3. Knead a program for 20 minutes, then add softened butter, continue to knead for 30 minutes until the film is formed. And enter the fermentation to 1.5 times to 2 times the size

4. While fermenting, we started to make fillings. As I make baking, I clean up my tools by myself, so my mind is hot and lazy. I just used the bread machine to mix it up. Don’t learn. Ha...Pour in the whole egg liquid, milk powder, icing sugar

5. Stir well, add softened butter and continue to knead

6. After all the butter is mixed, add cornstarch and stir until combined. Then add the coconut paste and stir well

7. Then scoop it out and put it in the refrigerator to refrigerate [refrigeration is to better wrap the dough], normal practice: soften the butter, add powdered sugar and stir evenly, add egg liquid in portions and stir to blend. Then add cornstarch and stir well, then add the coconut paste

8. After the dough is fermented, take out the exhaust and divide it into 5 portions. Knead the circle, cover with plastic wrap, and let for 15 minutes

9. Take the filling out of the refrigerator and pack it into the small dough

10. After everything is wrapped, enter 2 shots with the seal facing down [Be sure to close all the gaps so as not to explode during baking]

11. At the time of 2 shots, we started making batter. Add softened butter to powdered sugar, press and stir evenly, add egg liquid and salt

12. Sift in the low-powder, stir and mix evenly, and put it into a piping bag

13. Draw the batter in a circle and squeeze it onto the 2 rounds of finished dough

14. Preheat the oven 170 degrees in advance, and bake the upper and lower fires for 25 minutes in the middle layer [please make appropriate adjustments according to your own oven]