Mexican tea and red beans
By VicentaLakin
Hello! I've brought a spring-spring-flavored tea and red bean bread that is so much cuter than the original taco bag, rounded to see the little skirts that come down. Why? There's plenty of room for each other because of the big oven. It's just tea powder in the sauce. It's really cute in green. It's sweet and it's so sweet. As always, it's delicious, and it's a bit of a fascination, and it's real, and it's real, and it's one or two for breakfast, and it's beautiful
Recipe Recommendations
- high-gluten flour 250 grams
- milk 200 grams
- red bean paste 240 grams
- dry yeast 2.5 grams
- butter 20 grams
- salt 2 grams
- fine sugar 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Mexican tea and red beans
1
Bread materials are co-mingled: high-strength flour, common high-activity dry yeast, salt, fine sugar, milk, soft butter, low sugar red beans。
2
The material, except red bean and butter, is placed in the face-washing drums at a low rate, which is mixed into a group of groups, and which is smooth and soft, and which is softened when the thick membrane is out。
3
Low-speed stirs allow butter to be fully integrated into the noodles, then high-speed stirs, soft-sweeted noodles and a thin film that can support transparency and resilience。
4
Noodles are rounded in the basin and fermented on the basis of warm and wet membranes。
5
fermented noodles to make Mexican tea sauce: see the list above。
6
Sugar powder, salt and butter mixed with eggs。
7
It's just a little bit of a tumble。
8
Low-speed mixing and flatning of flour。
9
Electro-pumping of eggs with low-speed mixing。
10
Put tea sauce in the bouquet。
11
The noodles are twice as big, and the finger-tip flour is poked on the top of the flour, and it does not collapse and slightly recedes。
12
The noodles fell on the board, slapping the air and weighing eight equals。
13
Rounds, 15 minutes or so, covered by a basin or protective film。
14
Red bean plating 30-40 grams each, squeezing the ball。
15
The loosed face presses the pressure with its finger, and the puddle is loosed without a bullet; it's in the form of a pie, with a red bean ball on it。
16
The skins gather in the middle, squeeze the synthetic ball, and the seals are placed down in the baker with the oilpaper, leaving enough room for each other to ferment twice in the oven, at temperatures not exceeding 40 degrees, to increase the humidity of spray water。
17
When the noodles are almost twice the size, the oven is preheated at 190 degrees and the tea sauce is squeezed into the surface of the face in vortex。
18
It's in the middle of a preheated oven, with about 190 degrees of fire up and down for 20 minutes; it's out of the oven for a few minutes, and it's light to the hanger when the Mexican sauce is fixed, and it's good to eat that day。
19
Tastes and bean buns in Mexico, soft and sweet, delicious and deliciousMexican tea and red beans Make Tips
1. The removal of the powdered tea powder is the original Mexican sauce. It can also be replaced by the powdered tea powder with cocoa powder, potato powder, etc.; 2 or the pie can be replaced with other sweets; 3 or the pasta can be small and the weight of the pie adjusted accordingly; and 4 or the temperature and timing of the roast can be adjusted to the actual situation in the oven and to the size of the dough。