Mexican taco bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- soup seed 60 grams
- sugar 30 grams
- salt 1 gram
- yeast 4 grams
- whole egg liquid 50 grams
- milk 100 grams
- butter 25 grams
- Tizigan appropriate amount
- low powder 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Mexican taco bread
1
First, we'll cook soup, take a small pot, add 100 grams of water, mix 20 grams of high-strength flour, and then we'll mix it with a little fire and make it out of the fire. The soup is 60 grams out, and the rest of the soup can be frozen in the fridge for bread
2
All materials in the main material, except butter, are entered into the bakery and the pasta process is completed。
3
Following the end of the meeting, the room temperature softened butter was added, and the start-up and pasta process continued until the end. Two times in the Republic
4
The fermentation base is 2.5 times larger。
5
Take the fermented pasta and flatten the exhaust, and the lids are loose for 10 minutes。
6
Get ready for the proper stem。
7
Each of the loosely plattered noodles is torn apart and wrapped into a proper amount of stem。
8
Tighten the circle。
9
Put every single stylist in the grill. Send it to the oven to start the fermentation function twice as big as the second fermentation. fermentation while a glass of warm water at the bottom keeps it wet and warm
10
Waiting for fermentation to make Mexican sauce. Put all the Mexican sauce material in the basin and mix it to zero particles。
11
We'll put a good Mexican sauce in the bag。
12
Take out two good ones, cut the sacks, and squeeze the Mexican sauce on every face. Preheat the oven 180 degrees。
13
Squeeze the sauce and put it in the middle of the oven, so that it can come out with a fire of 180 degrees and 15 minutes。
14
The finished product will be released immediately。
15
The finished product。