Mexican soufflé buns--soft noodles topped with crispy sweet caps

Overview

The Mexican soufflé bun has a crispy shell, and the sweet soufflé is wrapped in extremely soft bread. The multi-layered taste will make you admire it and put it down. It is really a bread that you can’t miss!

Tags

• baking
• old man
• bread
• afternoon tea
• butter
• cake flour
• egg
• high powder
• low gluten flour
• milk powder
• yeast
• fine sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 A. Soufflé filling: Soften butter at room temperature and beat until soft,

   

2. 2 Then add 50 grams of powdered sugar, a little salt, 20 grams of eggs, 60 grams of milk powder

   

3. 3 Mix well and refrigerate

   

4. 4 B. For Mexican batter, beat the softened butter with powdered sugar and salt evenly

   

5. 5 Add the beaten egg liquid in portions and mix evenly to avoid separation of egg oil.

   

6. 6 Pour in low-gluten flour and stir into a paste to form Mexican batter. Put it into a piping bag and set aside

   

7. 7 C. Bread: Put all the dough ingredients except butter into the bread machine and knead it into dough. After kneading out the gluten, add butter and knead to the expansion stage for basic fermentation

   

8. 8 Take out the fermented dough, deflate it, divide it into 9 parts evenly, roll it into balls, cover it with plastic wrap, and let it rest for about 10 minutes

   

9. 9 Roll the relaxed dough into a round shape, turn it over and wrap it with soufflé filling, sealing

   

10. 10 Place the seam side down, put it into the mold, place it on a baking tray, and place it in a warm and humid place for final fermentation (during the final fermentation of the dough, prepare the Mexican batter)

    

11. 11 At the end of the fermentation, pipe the Mexican batter in a spiral shape on about 1/2 of the surface (I squeezed a little too much). Preheat the oven to 180 degrees, middle layer, for 18 minutes