Mexican bread
By VicentaLakin
It's not good in Mexico. It's usually made of bread and put it on top of it. It's sweet. It's fine. I suspect my son has a thing of cleanliness, and whatever he eats, he doesn't like it. I'm so depressed that I have to do everything to make it easier for him to eat Mexican bread. Hey, look at this. It's delicious in Mexico
Recipe Recommendations
- high powder 150 grams
- butter 15 grams
- salt 15 grams
- water 80 grams
- eggs 15 grams
- milk powder 6 grams
- yeast 3 grams
- sugar 14 grams
- low powder 50 grams
- whole egg 40 grams
- powdered sugar 50 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Mexican bread
1
All the ingredients in the main material, except butter, are put in the bread drums, so that sugar and salt are in different corners, and yeast powder is not in contact with salt
2
A program to work with the pasta (about 10 minutes) put it in butter and start the hairdresser
3
When the beep starts, it means the noodle is fermented and the noodle is out
4
. Partition of small agents
5
Take a dose, and make a bull's tongue
6
Butter soften in the aid, added sugar powder, evenly mixed, then added to the whole egg fluid, and sifted evenly and sifted into the low powder. A flower bag
7
Mexico's all over it
8
Roll it down
9
Harder on both sides
10
A little plastic
11
Put it in the oven
12
Put a plate of water under the grill and close the door for two rounds
13
I'll put two of those in a 180-degree preheat oven for 15 minutes