Mexican soybread
By VicentaLakin
It was a long time to make bread, and to return home after work. They sell too much perfume, too much additives, and they don't want to buy it. The least you can do is eat it yourself. There's no dirty additive。
Recipe Recommendations
- high-gluten flour 275 grams
- fine sugar 30 grams
- yeast 3 grams
- milk powder 12 grams
- butter 70 grams
- low-gluten flour 50 grams
- boiling water 25 grams
- salt 2 grams
- whole egg 80 grams
- qingshui
- powdered sugar 50 grams
- bean paste appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Mexican soybread
1
The soup materials are first produced, and 25 grams of condensed flour and 25 grams of open water are mixed into clusters, so as to be cool。
2
(c) The placement of 250 grams of high-strength flour, 30 grams of fine sugar, 2 grams of salt, 3 grams of yeast, 40 grams of whole eggs, 12 grams of milk powder and 108 grams of water in bread drums。
3
A face-to-face process is then initiated, with 25 grams of softened butter added after a face-to-face procedure, and re-start and face-to-face to the extension phase。
4
fermentation is done after the face has been covered with film。
5
When the fermentation is twice as high, the noodle vents are taken out into 10 rollers with 10 minutes of laxity on the cover。
6
Take a noodle flat and wrap it in the right amount of bean sand。
7
Squeeze your mouth and roll round again。
8
And then do the other one, and put it in a tarp to ferment。
9
We'll make Mexican pastry when the bread is fermented. We'll have the material
10
Add sugar powder to softened butter。
11
Then you mix it evenly, you don't have to break it。
12
Add egg fluid three times。
13
Smash evenly and then add the next egg fluid, with full homogeneity。
14
Then you sift in low-banded flour。
15
Smash to smooth。
16
And then put it in the bag
17
The pasta fermented twice as big。
18
We'll squeeze the good Mexican paste on the bakery。
19
The oven is preheated at 180 degrees and can be roasted in the middle for about 15 minutes。
20
Good toast。Mexican soybread Make Tips
Just mix the Mexican paste evenly; there is no need to over-beat it, otherwise the surface will look rough after baking. Finally, stir until smooth when sifting in the cake flour. I used a bit too much of the paste, so the amount can be reduced by one-third.