Mexican bread
By VicentaLakin
Bread, home breakfast, almost once a week, is still acceptable, and some people will have a problem with it. I can't take it. It's because of the sauce, the skin of the bread is so good, the girl loves it, and it's the same way to cut it open! Butter with flour and a small amount of egg fluid is made to sauce after a high-temperature barbecue, sweet and sweet. Who wouldn't? I don't know. The addition of butter in bread increases the plasticity of the noodles, prolongs their shelf life, improves the taste of bread, etc. We can add the right butter as needed. Of course, smart use of butter can bring more surprises. Like this bread, more butter cream cake。
Recipe Recommendations
- high powder appropriate amount
- yeast 4 grams
- milk 130 grams
- butter 30 grams
- salt 2 grams
- sugar 30 grams
- eggs a
- low powder 40 grams
- powdered sugar 40 grams
- egg liquid 35 grams
- walnut kernel appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Mexican bread
1
Make Mexican sauce first. It's the sauce material。
2
Butter softened with sugar powder with a razor. I can't use my balls. Next time I have to change tools
3
The weight of butter is increased and the colour is lighter with an electric omelet。
4
In two or three minutes, the egg fluid is released, each of which is fully dissolved。
5
Add the powder to the well-bred butter, with full parity。
6
Loading a spare in a bouquet. (In order to facilitate the graphing of the steps separating the sauce and bread, the operation can be transversal and increase time utilization.)
7
THE MATERIAL OF BUTTER IN MATERIAL A IS ADDED TO THE BAKERY BY LIQUID AND THEN POWDER, AND THE START-UP AND FACE-TO-FACE PROGRAMME WILL COVER AND FORM AN EXTENDED GROUP (I USUALLY USE TWO- AND-FACE-TO-FACE, AND THE BAKERY WILL HAVE DIFFERENT EFFECTS, DEPENDING ON THE CONDITION OF THE FLOUR. BUTTER, RE-START AND FACE-TO-FACE
8
At the end of the procedure, the mask can be pulled out, and bread can be made in this state。
9
I fermented the face of the dough and put it in the bread-crumb, which I usually give for about 25 minutes。
10
A nice noodle takes out, the exhaust splits the circle。
11
fermentation is repeated in the oven, where hot water is required to increase humidity, and below the oven is water。
12
Prepare walnuts, other nuts or not。
13
Get the bread out, squeeze the sauce ready, put the walnuts in pieces。
14
The oven preheats 180 degrees, the bread is in the middle, 180 degrees in about 15 minutes
15
It's fine depending on the color。