Tacos
By VicentaLakin
Today we'll share with you a delicious taco bread. It doesn't matter. It can be adjusted according to your preferences, as long as it's sweet. Why must it be sweet? I'm afraid it's a little weird to make a spicy, salty sauce out of the exterior。
Recipe Recommendations
- Dough: High-gluten flour 250 grams
- Dough: Taro paste 240 grams
- dry yeast 2.5 grams
- milk 180 grams
- butter 20 grams
- salt 2 grams
- fine sugar 15 grams
- powdered sugar 80 grams
- eggs 60 grams
- low-gluten flour 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Tacos
1
All materials except butter, salt and dry yeast are placed in the rinsing drums; flour is not watered and milk is thin enough to save around 20 grams of milk, which can be added to the face group as appropriate。
2
Low-speed mixing in clusters, soft-sweeted noodles, salt and dry yeast。
3
A one-minute low-speed bump to the high-speed of three minutes, and the face of the face can support a thick membrane with soft butter。
4
Low-speed staggering enables butter to fully integrate into the noodles and then to turn to high-speed staggering, which is soft and non-combusted and provides a transparent and resilient film。
5
The fermentation base of the warm and humid fermenting area is covered by the protected film in the rounded noodle basin; the fermentation box is 28 degrees and is 75 degrees wet。
6
fermented noodles to make Mexican sauce: softened butter 80 grams, salt 1.5 grams, sugar 80 grams, eggs 60 grams, low-banded flour 80 grams。
7
Sugar powder and butter are mixed first with a mixer bar to prevent the use of sugar powder at the break。
8
After a low-speed thawing of butter, the egg is added in stages, and every time the egg fluid is fully absorbed by butter, it is added again。
9
Down into low-banded flour。
10
It's easy to mix it with a razor。
11
Tartar mud rubbed to 30-40 grams。
12
The pasta is twice as big as it was, and the finger-stamped flour pierced the top of the flour, without collapse or retrenchment。
13
The noodles fell on the board, slapping the air and weighing eight equals。
14
They are rounded, covered with a skin box for about 15 minutes, and they are loose when they press their fingers on the face, and they don't bounce back。
15
Squawk the face, squirt the mudballs, gather around the skin and squeeze。
16
The seals were spread over the grilled tarpaulins; the warm and wet place was fermented twice; and the fermentation box was 38 degrees and wet 80 degrees。
17
Mexican sauce is in the bag of flowers, which are either rounded or cut directly。
18
When the face is almost twice the size of the face, the sauce is squeezed on the top of the bread in vortex; it is said that, if there is a large oven or a large dish, the face is to be kept between at least six centimetres so that the sauce is not adhesive。
19
The mid-level of the preheated oven, which is about 190 degrees and 18 minutes of fire, is adjusted to the actual situation of the oven used。
20
This was a situation that had been baked for about five minutes and the sauce had completely melted and flowed, but unfortunately it was stuck together too close to each other。
21
This is a 15-minute state of baked bread, which is very full and the colour of the sauce is very attractive; when it is out of the oven, it hangs a little bit and then transfers it to the hanger. It eats it that day, it tastes so good, the skin is so soft, the interior is soft, and the mud sour smells uniquely。
22
Tasty tacos, sweet skin, soft insideTacos Make Tips
1. If the oven is small, the material in the recipe can be reduced by one third or one half in order to preserve the perfect shape of each bread; 2. The small bread does not need to be scratched out of a perfect mural, as long as the face is able to produce a transparent, elastic film; 3. The unexploded sauce is put into the freezer and is used within a week。