A local Zixi Bakery near my home offers a Mexican bread that captivated me from the first bite. I longed to recreate it myself, and after a year of experimenting with my oven, I finally perfected this recipe. Everyone who has tried it agrees it’s the most delicious bread they’ve ever tasted—far surpassing the bakery’s version. The sense of accomplishment is immense.
Ingredients for Mexican Cheese Stuffed Bread: – Bread Dough: High-gluten flour 250g, Sugar 50g, Salt 3g, Egg 45g, Yeast 5g, Light cream 35g, Milk 85g, Cream cheese 30g – Filling: Cream cheese 170g, Light cream 40g, Powdered sugar 25g – Topping: Butter 40g, Powdered sugar 40g, Whole egg liquid 35g, Low-gluten flour 45g Instructions for Mexican Cheese Stuffed Bread: Step 1: Combine all dough ingredients except cream cheese in a bread maker and knead for 15 minutes. Step 2: Add cream cheese and knead for another 15 minutes until gluten film forms. Use the rice wine function to ferment for 1.5 hours until the dough doubles in size. Step 3: For the filling, whip 170g cream cheese with 20g sugar using a mixer, then gradually incorporate 40g light cream and continue whipping. Excess filling can be frozen for later use. Step 4: For the topping, melt butter at room temperature, mix with powdered sugar, egg liquid, and low-gluten flour until smooth. Divide the fermented dough into six portions, shape each into a round with filling inside, and place in the oven with a water tray underneath. For next-day baking, leave in the oven overnight; if not doubled in size by morning, set oven to 30°C for second fermentation. For same-day consumption, proceed directly to second fermentation. After the dough doubles, transfer topping to a piping bag, snip a small opening, and spiral it onto the bread surface. Step 5: Bake in a preheated oven at 180°C for 20-25 minutes. Step 6: Exceptionally flavorful.
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