Mexican soufflé

By VicentaLakin

Mexican soufflé
Mexican soufflés have brilliance shells, sweet soufflés are wrapped in very soft bread, so you can't miss a piece of bread because you can't miss it

Recipe Recommendations

  • high powder 160 grams
  • low powder 40 grams
  • yeast 2.5 grams
  • eggs 20 grams
  • fine sugar 32 grams　
  • milk powder 8 grams
  • milk 110 grams
  • butter 20 grams
  • salt 2.5 grams
  • powdered sugar 30 grams
  • low-gluten flour 30 grams
  • egg 20 grams

Steps for Mexican soufflé

  • Make Mexican soufflé step 0
    1
    A, SOUFFLÉ: THE BUTTER ROOM SOFTENED, SOFTENED
  • Make Mexican soufflé step 1
    2
    Add 50 grams of salt and 20 grams of milk
  • Make Mexican soufflé step 2
    3
    Smash the freezer evenly
  • Make Mexican soufflé step 3
    4
    B. MEXICAN PASTA EVENS THE SOFTENED BUTTER WITH SUGAR POWDER AND SALT
  • Make Mexican soufflé step 4
    5
    (c) Add dispersed egg fluids in groups and evenly mix to avoid the separation of the egg oil。
  • Make Mexican soufflé step 5
    6
    It's a low-banded flour. It's made of pasta
  • Make Mexican soufflé step 6
    7
    C. BREAD: PUT ALL THE MATERIAL OF THE NOODLES, EXCEPT BUTTER, INTO A BAKERY, RUB OUT THE NOODLES, ADD BUTTER, RUB IT INTO THE EXTENSION PHASE, MAKE BASIC FERMENTATION
  • Make Mexican soufflé step 7
    8
    Take the fermented pasta, exhaust it, split it into an average of nine pieces, cover it up on the roll, and relax for about 10 minutes
  • Make Mexican soufflé step 8
    9
    Put the loosely turpentine in a round, turn it over and wrap it in a soufflé
  • Make Mexican soufflé step 9
    10
    Put it down, put it in the mold, put it in the oven, put it warm and wet for final fermentation
  • Make Mexican soufflé step 10
    11
    The final fermentation ends with a spiral on the surface of about a second, squeezing Mexican pasta

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