Mexican red bean bun
By VicentaLakin
In the Mexican red bean bag, it's called "honey bean" from the past, and if it's not, it can be sold on the market. To be honest, I don't like it, I just bite it into the bread, and there's a red bean in it, and the pink is tempting me
Recipe Recommendations
- honey red bean appropriate amount
- high-gluten flour 240 grams
- egg of 2
- milk 110 grams
- butter 75 grams
- low powder 50 grams
- sugar 28 grams
- salt 2 grams
- powdered sugar 45 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Mexican red bean bun

1
Put the medium material in the bakery, 120 grams of high-band powder, 3.5 grams of yeast, 100 grams of milk
2
It's two and a half times fermented. It looks like a beehive
3
Add the main material 120 g high powder, 1 g egg, 2 g salt, 28 g sugar
4
We'll have 30 grams of butter when we're even with the dough
5
Smash it up
6
Two and a half times fermentation
7
Take out six equals, 20 minutes
8
I'll take one of these
9
Put the right amount of bean
10
We'll wrap up the red beans. Internal
11
fermentation in the warm and wet
12
Make tacos when they ferment
13
Take 45 gram bits of butter, then flatten it with sugar powder, take an egg three times, and then add 50 grams of low powder
14
Put the Mexican pasta in the bag and squeeze it into the fermented one and a half times larger. Move
15
It's 180 degrees in the oven. Put it in the face. It's about 20 minutes