This bread combines Oreo cookies, Mexican-style pastry, and creamy custard filling, creating an exceptionally popular and visually stunning delicacy.
Ingredients for Oreo Custard Mexican Bread: – Dough recipe reference: 1.2x Wool Ball Bread formula – Mexican Topping: 50g butter, 1 small egg, 50g cake flour, 45g powdered sugar – Custard Filling: 25g butter, 100g milk, 35g sugar, 5g cake flour, 5g corn starch, 15g milk powder, 66g egg, 20g coconut flakes, 15g condensed milk Preparation Method: 1. Knead dough until fully developed. Proof for 50 minutes at 28-30°C. 2. Combine custard ingredients by mixing wet components before adding dry ingredients. 3. Heat over low flame until thickened and lumpy. Cool and store with surface contact. 4. Blend butter and sugar thoroughly for Mexican topping (no whipping required). 5. Incorporate egg gradually and mix evenly. 6. Add cake flour last, transfer to piping bag, and refrigerate. 7. Divide dough into 65g portions and rest for 30 minutes. 8. Wrap filling into dough portions. 9. Dampen kitchen paper. 10. Degas dough, wrap custard filling, dip in wet paper, then coat with Oreo crumbs. 11. Dipping ensures even Oreo adhesion. Proof in mold for 60 minutes at 30°C. 12. Preheat oven 15 minutes in advance. Pipe Mexican topping after proofing. 13. Bake at 175°C top heat / 190°C bottom heat for 25 minutes. 14. Remove from oven and release steam. Exceptionally delicious.
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