Peach taco
By VicentaLakin
Recipe Recommendations
- high powder 260 grams
- low powder 60 grams
- milk powder 15 grams
- butter 25 grams
- sugar 40 grams
- salt 4 grams
- milk 160 grams
- egg liquid 60 grams
- dry yeast 4 grams
- sweetening
- baking
- several hours
- simple
Steps for Peach taco
1
Coffee Mexican paste material: 45 g of butter, 40 g of low sugar, 40 g of fast-melt coffee, 4 g of water, 1/2 of pecan shreds, appropriate 1 and 1/2 of water to dissolve fast-solved coffee, with sugar powder and soft butter。
2
It's evenly mixed with an eggbeater。
3
In three minutes, the egg fluid was evenly mixed。
4
Add low-sifting powder to smooth paste。
5
Add the shredded walnuts to the paste, a little bit more. The coffee is made in Mexico。
6
The pasta practice: all the pasta material except butter is mixed into a bakery, and butter continues to mix for 15 minutes. The fermentation of the mixed noodle room is 2.5 times larger。
7
The fermented pasta is ventilated, divided into 11 pieces, rounded and room warm for 15 minutes。
8
Upon awakening, round again, into the membranes, and re-ferment. The oven is in a glass of hot water, the face is on the grill, a wet gauze is covered, and the oven is fermented
9
It fermented twice as big and took the noodles out of the oven。
10
The coffee is packed in a bag of flowers, a small mouth is cut, and the paste is squeezed on the face of the face, covering one half of the surface。
11
The oven is 180 degrees and 15 minutes in the middle. During roasting, the taco melts and flows down and covers the entire bread surface。
12
The oven is 180 degrees and 15 minutes in the middle. During roasting, the taco melts and flows down and covers the entire bread surface。