Mexican bread

Recipe Recommendations

• low-gluten flour 250g
• butter 20g
• white granulated sugar 50g
• cocoa powder 15g
• water 20g
• milk 100g
• almond slices 20g

• other
• other
• several hours
• ordinary

Steps for Mexican bread

1

Preparation materials

2

High-strength flour and cocoa flour are sifted together

3

Water + milk + sugar + eggs mixed evenly

4

Add yeast blended evenly, then sifted flour mixed up, and the flour fully absorbs the moisture and softened into the noodles

5

When it's smooth to the face of the face, it's soft to the face until it's smooth

6

Add almond tablets evenly

7

Scramble the noodles for 10 minutes, split them into two 80 grams, two 100 grams, one 150 grams, round

8

Longen the 100-gram, 150-gram patches, roll them up, grow them up, draw them on the face with a few knives, turn them around again, draw two knives on the face

9

fermentation is carried out for about an hour and twice the size of the lasagna (note: if bread skin dry, water can be sprayed with a canteen to avoid fermentation)

10

fermented bread in a pre-heated oven, 180 degrees on fire, 150 on fire, 15 minutes on toast

11

If the baked bread's cool, you can put on the glucose-proof decoration

Recipe Categories

• baking Recipes