Mexican Bean Bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300g
- low-gluten flour 35g
- fine sugar 60g
- eggs 35g
- salt 4g
- dry yeast 4g
- milk powder 14g
- water 175g
- butter 40g
- low powder 50 grams
- powdered sugar 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Mexican Bean Bread
1
All the materials except butter were poured into the bread drums, starting and face-to-face。
2
Rewinding soft butter and continuing a face-to-face program。
3
And the good face fermented twice as big and split into 12 equals。
4
bean bean ready, for more information at http://home.meishichina.com/space-429061-do-blog-id-333721.html
5
Take a noodle, round, wrap the honey beans。
6
Pack it up。
7
Shut up down。
8
All done. fermented again in the warm。
9
Butter is softened, mixed with sugar powder, mixed with eggs and sifted with low powder, and placed in a bouquet to be used。
10
It's just that it's just a little bit of a fermented bread。
11
Get in the hot oven. 180 degrees, 20-25 minutes。