Honey bean Mexican bread
By CaylaBogan
Let's talk about this bread. Friends who like to make their own pasta must not miss this bread. It's so delicious and fragrant. Before I came out of the oven, I kept telling myself that I would hold back this time and wait until it was cold before eating. However, at the moment I came out of the oven, whatever was bad for my stomach and the body would all be turned into ashes. In the end, I couldn't help but eat one and a half in a fit of anger. I was surprised because it was so delicious.
Recipe Recommendations
- high-gluten flour 210 grams
- milk powder 1 tablespoon
- salt 1/4 teaspoon
- sugar 30 grams
- eggs 20 grams
- butter 20 grams
- water 80 grams
Steps for Honey bean Mexican bread
1
Except for butter, knead the raw materials into dough until the film can be barely pulled out.2
Add butter and knead until the expansion stage. The film can be easily pulled out.3
Fermentation to 2-2.5 times the size and make Mexican batter while the dough is fermenting. Mix 30 grams of powdered sugar, 30 grams of butter, 0.3 grams of salt, 27 grams of eggs, and 30 grams of low-gluten flour (tips for checking the batter making process).
4
Divide into 6 equal parts and wake for 15 minutes.
5
Roll out the dough and wrap it in the honey beans.
6
Knead into a smooth dough.7
Continue fermentation to twice the size.
8
Put the prepared Mexican batter into the piping bag and squeeze it onto the dough.9
Preheat the oven and bake at 180 degrees for 15 minutes.Honey bean Mexican bread Make Tips
Mexican paste preparation process: Beat softened butter with powdered sugar and salt until evenly mixed. Add the egg liquid in batches, mixing thoroughly to ensure it is fully incorporated. Pour in the cake flour and stir into a batter. PS: The butter does not need to be whipped. When piping the batter, cover only 2/3 of the dough surface. It will melt during baking and cover the entire surface of the bread.