Bean taco
By VicentaLakin
i'm using chinese for bread. it's super soft. medium: fermented flour 300g; water 250g; yeast 6g; main flour: fermented flour 200g; sugar 40g; salt 4g; eggs 2; corn oil 20g; mexican sauce: sugar 28g; butter 28g; salt suitability; low powder 30g; eggs 27g
Recipe Recommendations
- Medium high-gluten flour 300g
- Zhongzushui 250g
- Zhongzhi yeast 6G
- bean paste appropriate amount
- high-gluten flour 200g
- sugar 40g
- salt 4g
- eggs of 2
- corn oil 20g
- butter 28g
- powdered sugar 28g
- low powder 30g
- sweetening
- baking
- several hours
- ordinary
Steps for Bean taco
1
Mixing of Chinese materials
2
I'm going to add water slowly and evenly. Refrigerator freezes for more than 15 hours
3
Bread
4
All material except corn oil is put in the bread cans, opening and face
5
Add pasta to the face rubbing
6
State after the first and first appearances
7
Add corn oil, re-open the face program
8
The noodles open, they form a thin film that is tougher than it can break
9
Rounding, fermenting in the covering, fermenting in the fermentation
10
It fermented twice as big
11
Turn on the baker and the face program to vent gas
12
Take out the dough and split it in equal amounts
13
Pack in the right amount of bean sand
14
Shut the door and roll
15
All done and refertilized
16
Make mexican sauce, add softened butter to the sugar powder and mix it evenly
17
It's just a little salt
18
We're gonna mix it up with a broken egg fluid
19
Sift in low-banded flour and mix it evenly
20
The perfect Mexican sauce is in the bag
21
Squeeze Mexican sauce on the fermented noodles
22
Warm oven preheat, 180 up and down
23
Done
24
Done
25
It's soft inside. It's delicious