Mexican Souffle Bread
1.
The creamy pastry fillings and Mexican pastry toppings in the recipe use a larger amount of butter. It is recommended to soften at room temperature in advance.
2.
The middle kind of materials are mixed into a dough and fermented at room temperature until the inside of the finger pulls a spider web. The fermentation time should be based on room temperature. If the room temperature is 25 degrees, it is about 60 minutes.
3.
Mix the main dough material and the middle seed into a dough, put it in a fresh-keeping container, and press it as far as possible to flatten it, so that the center temperature of the dough is as close to the edge as possible. Fermented to 2 times the size.
4.
During the fermentation process, the filling is made. The butter softens at room temperature.
5.
Add powdered sugar and beat until the color becomes whitish and the volume becomes larger.
6.
Add eggs in portions and beat evenly.
7.
Add milk powder, stir well, put it in the refrigerator.
8.
After refrigerating, round the filling. Fillings can be between 45 and 55 grams.
9.
Divide the dough into about 75 grams of dough. Relax for 20 minutes. The size of the dough can be adjusted according to your requirements. Take out the refrigerated fillings and divide them into balls, about 45 grams each.
10.
Flatten the dough to remove any bubbles from the edges. Place the filling in the middle position.
11.
The bottom is closed, and it must be pinched to death.
12.
Put the stuffed dough into the paper tray and ferment it twice.
13.
For the meringue part, the butter is softened at room temperature, add the powdered sugar and mix well, then add the egg liquid in batches, add the low-powder, stir well and put it into the piping bag.
14.
Draw the puff pastry in a circle from the inside to the outside and squeeze it onto the fermented bread.
15.
The oven is 170 degrees for 25 to 30 minutes, and the specific temperature is adjusted according to the temper of the oven, and the color is observed.
16.
Mexican meringue can be colored according to your preference, and the filling size can be increased or decreased according to your preference. Don't put the paper tray under the bread. The following is Yuanyuan.
Tips:
1. The filling should be refrigerated and shaped, otherwise it will be difficult to pack
2. Don't squeeze the pastry batter too much
3. The bread size can be adjusted according to your preference. The gram of bread dough is 20 grams greater than the gram of filling. Adjust the size yourself.
4. Baking temperature and time are for reference only, please adjust according to your own oven temperament. If you like a darker color, you can bake it for a while.
