Mexican bread
By VicentaLakin
The whole of Mexican bread presents a tempting form of ginger and yellow velvet, a condensed smelt of cocoon on the top, a warm, warm tissue that tastes softly, with a slightly salty taste of milk, sweet and salty, and a symmetrical mix, which makes the whole bread tastes good, soft and delicious, both as breakfast and as a day-to-day dessert. The key to making this bread is the fact that it is not complicated, with the usual simple western material, which is more fragrance after the milk of milk powder and butter, which is also fertilized, with a soft and corrugated layer of milk. Let's see how it works. It's a nice little surprise for family, for lovers and friends。
Recipe Recommendations
- high-gluten flour 180 grams
- low-gluten flour 45 grams
- egg liquid 45 grams
- fine sugar 30 grams
- salt 2 grams
- yeast 4 grams
- qingshui 80 grams
- butter 20 grams
- powdered sugar 30 grams
- whole egg liquid 30 grams
- milk powder 90 grams
- corn starch 12 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for Mexican bread
1
Pasta materials: butter: 40 g, sugar powder: 40 g, whole egg fluid: 35 g, low-band powder: 45 g, salt: 0.5 g
2
Infiltration materials: butter: 75 g, sugar powder: 30 g, whole egg fluid: 30 g, milk powder: 90 g, corn starch: 12 g, salt: 1 g
3
Flour: 180 grams; flask: 45 grams; egg fluid: 45 grams; fine sugar: 30 grams; salt: 2 grams; yeast: 4 grams; clean water: 80 grams; butter: 20 grams
4
Pasta production: 1. (The pasta can only start during the second fermentation of the bread) The butter room is softened with an electric egg beater first
5
2. Sifted sugar powder is even with a rubber razor
6
Once again, the whole egg fluid must be fully integrated
7
4. Adding sifted low-band powder with a single hand-to-eat mixer
8
Don't overwrite it, it's not smooth enough to fill the paste
9
Soufflé production: 1. Butter room softening first with an electric omelet Break
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2. Rewinding salt and sifted sugar powder, siphoning it with a silicone razor before having a smoothing of the egg with an electric puncher
11
3. Add egg fluids twice, each time fully integrated
12
4. Add corn starch and milk powder, even with a razor
13
5. When it's even by hand, you draw the total weight and divide it by eight, split it into eight equals
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Bread making: 1. All raw materials mix together
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When you mix it up to pull out a little thick film, you add butter and then you rub it together
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3-Face mix to pull out transparent film
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The pasta removes a little fermentation on the cap
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5. fermentation good volume expansion soft
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Six fermented noodles split into eight pieces, one by 50 grams
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7-Talk the face in the shape of a tortilla, and then press the pressure of the hand to exhaust the air and wrap it in the souffle. Paper
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8. Close your mouth
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When it's all wrapped up, it's in the oven, it's in the oven, it's in the bottom of the oven, it's in the tub, and it's fermented last, about an hour or so
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fermentation takes it out, Mexican pasta is in a bouquet, a small mouth is cut and the surface is squeezed with Mexican pasta
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11. Put it in the oven, and you can bake it 15-18 minutes up and down to 180 degrees
25
It's done
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