Mexican bean bun
By VicentaLakin
It's a good bread made a long time ago
Recipe Recommendations
- high powder 250g
- soup seed 50g
- white sugar 30g
- egg liquid
- milk powder 10g
- water
- yeast 3g
- butter 25g
- salt 2g
- honey beans appropriate amount
- powdered sugar 30g
- low powder 35g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Mexican bean bun
1
The fermentation is based on a 25 to 28-degree cover of the fermentation. The fermented pasta fingers are powdered and the holes don't shrink。
2
At pressure, 12 rollers per 5-10 minutes。
3
Take a noodle and wrap it with a flat and adequate bean。
4
We'll wrap up all the bags in order。
5
In Mexico, it's easy not to overtransmutation, otherwise the surface will look rough and the egg fluid will be added. Finally add low powder to smooth。
6
fermented bread buns。
7
Mexico put it in a bouquet and a circle of bread。
8
The oven preheats 180°C for about 20 minutes
9
Get out of the oven and hang on the net。
10
That's the kind that eats the shell that day。