Mexican souffle recipe

For most modern people, few people cook at home regularly because they are all very busy. And being busy also destroys their precious health. You should know that the food outside contains excessive amounts of oil and salt, and if you consume it for a long time you will get seriously ill. In order to prevent the occurrence of diseases, we must learn to cook for ourselves. Now, I will tell you about the method of making Mexican milk soufflé.

1. Use the post-oil method to knead the dough until it expands and carry out basic fermentation.

2. Divide the dough after basic fermentation into 8 portions, roll into balls and let it relax for 15 minutes.

3. Roll the relaxed dough into a round shape, add the cream filling, pinch the top tightly, and place it in a baking tray for final fermentation.

4. When fermentation is finished, squeeze Mexican sauce on about 1/2 of the surface. Preheat oven to 180°C, middle rack, 15 minutes

5. Milk filling: soften the butter at room temperature, add powdered sugar and beat until the color turns white and the volume becomes larger.

6. Add egg liquid in batches and stir evenly. .Add milk powder and mix well.

7. Mexican sauce: After the butter is softened at room temperature, add powdered sugar and mix well without beating.

8. Add the egg liquid in small amounts and mix evenly until reduced to half.

9. Add sifted low flour and mix until the batter becomes glossy.

After reading the above introduction to the Mexican method of making soufflé, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.