Mexican Tinker Bell
By VicentaLakin
The super cute little bread, the son doesn't want to eat, says it's like a little mushroom. The soft little bread inside is a soft tweezer dry, and it's a fragrance of mexican paste. I can eat a few at a time。
Recipe Recommendations
- butter 30g
- fine sand sugar 30g
- egg liquid 30g
- low powder 30g
- salt 2g
- bread flour 260g
- milk 100ml
- eggs a
- white sugar 20g
- yeast powder 3g
- Tizigan appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Mexican Tinker Bell
1
First mexican paste (subsequent component): butter softener + fine sugar hair
2
It's all mixed up in the egg
3
Then add sifted low powder mix evenly
4
Put the bouquet in the freezer for use
5
Prepare to make bread material, mix all materials except butter into smooth facials, and add soft butter to the membrane
6
Just go on to the expansive stage and pack it in the basin to keep the film room warm
7
It's twice the size of the noodles. Take out the exhaust
8
I've got a small roll of air, 10 minutes loose
9
Pack a few raisins with bubbles
10
When it's packed, put it in the oven
11
And then we'll squeeze it into Mexico
12
It's only 15 minutes in the 170-degree ovenMexican Tinker Bell Make Tips
The snacks are not very demanding and the noodles can be sprained. Tits are used after bubbles, so don't get too dry. Don't squeeze the last pasta。