How to make Mexican soufflé bread

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  1. Prepare all the materials

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  2. Mix all the ingredients except butter and salt, and use a rubber spatula to stir the ingredients thoroughly

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  3. Mix the dough, put it on the chopping board, and gently throw it forward with one hand.The dough has not yet become chewy at first, so you should move gently

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  4. Fold the dough, lift the dough, and beat the dough forward repeatedly with one hand until The surface of the dough is slightly smooth

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  5. Spread the dough with both hands and pull out a slightly rough and thick dough Film

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  6. Wrap the dough in butter that has softened at room temperature and press the dough repeatedly with one hand., until the butter is completely absorbed

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  7. Beat the dough again and again, and the dough will gradually develop gluten., increase the strength and speed until the surface of the dough is very smooth, and you can pull out a large piece of slightly transparent film that is not easy to break

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  8.Take a clean basin, add a few drops of salad oil, put the dough in, cover it with packaging film, and ferment it

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  9.When the dough has fermented to twice its original size, dip your finger in dry flour and insert it into the dough.If the holes do not shrink immediately, the dough has fermented

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  10. Divide the fermented dough into ten portions, each portion is 55 grams, roll into a round shape, cover with plastic wrap and rest for 10 minutes

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  11. Roll the dough into a round cake, press it with your hands to deflate the air and wrap it in the soufflé Filling

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  12.Put the bread dough into the baking pan for final fermentation to 1.5 times the size of the Mexican batter I squeezed it onto the bread and made several shapes

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  13.Put in the preheated In the oven, heat the upper and lower heat to 180 degrees and bake the middle layer for 20 minutes.

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  14.Perfectly baked p>