Mexican bread

1

Put dough ingredients except butter in a bread machine and knead for 20 minutes.

2

Remove the butter in the dough and the butter in the Mexican zest from the refrigerator and soften separately.

3

After kneading for 20 minutes, add the softened butter in and knead for another 20 minutes. The butter will soften without melting. I heated it a little too much.

4

After kneading the dough, I took it out. I kneaded it with my hands for a while, placed it in a large bowl, and covered it with plastic wrap to ferment. I used to make bread by kneading it in a bread machine for 40 minutes, and I didn't check whether the film came out. The bread I made was very good regardless of its softness and texture. I checked it today, and it seemed that there was no film coming out. After kneading it with my hands for a while, I still didn't feel the film coming out. I wonder if the film must come out to be in place when making the bread.

5

While waiting for the dough to ferment, prepare the Mexican sauce and place the powdered sugar (you can also use white sugar without powdered sugar) and the eggs together.

6

Stir well, add softened butter and stir well.

7

Sieve in the low flour and mix well.

8

Put in decorative bags for later use.

9

Fermented dough to twice the size.

10

Remove the dough and vent it, then divide it into 8 equal parts, round it, cover it with plastic wrap and relax for 10 minutes, and then shape the dough for final shape.

11

Fermentation twice to twice the size.

12

Remove the dough, squeeze it with Mexican sauce and bake in the oven. The sauce in this formula seems to be a little too much. In order to use it up, I squeezed it more, so it flowed down during the roasting process and formed a skirt. Personally, I don't think it has any effect, and it tastes good.

1. Dough ingredients: Milk 170 g whole egg liquid 30 g white sugar 10 g salt 3 g high powder 300 g milk powder 20 g yeast 5 g butter 20 g Mexican sauce skin: whole egg liquid 50 g white sugar (powdered sugar) 50 g butter 50 g low powder 70 g (general flour also works) Baking: The middle layer of the oven is 180 degrees for 25 minutes (the original recipe said it was 15 minutes, but after I baked it for 15 minutes, the bread was not cooked at all, so I decided to follow my own oven) 2. When making Mexican sauce, you can actually mix butter and powdered sugar first. Mix well together, add eggs, and sieve the flour. It feels easier to mix evenly. The baking sheet is only this big. The dough will stick together after being put in and baked, and it will not form a complete round shape. It is a little pity.