Mexican Bean Bread
By VicentaLakin
Recipe Recommendations
- high powder 210 grams
- low powder 56 grams
- milk powder 20 grams
- fine sugar 42 grams
- salt 1/2 teaspoon
- yeast 6 grams
- whole egg liquid 30 grams
- milk 85 grams
- soup seed 84 grams
- qingshui 100 grams
- butter 45 grams
- powdered sugar 50 grams
- honey red bean appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Mexican Bean Bread
1
First, we make soup, 100 grams of clean water and 20 grams of high powder。
2
The fire heats up, and it stirs up until there are signs。
3
We're down to room temperature。
4
It then makes a mexican paste (which can also be made during the fermentation of the noodles) softened butter mixed with sifting sugar。
5
The whole egg is joined in two parts, each of which is evenly mixed and added。
6
Sifted into low powder, mixed to the paste, and filled in a flower bag。
7
In addition to butter, the pasta material was mixed with a bit of smooth pasta and added butter. Smuggle up to the extension stage, pull out the thin film and have sawn teeth on the edge of the hole。
8
Roll round fermentation。
9
2-2.5 times larger。
10
Excretion, 8 splits, rolls, loose for 10 minutes。
11
Put the noodles in a tortilla, flip over and wrap in a proper amount of honey beans。
12
Keep your mouth shut, roll round, put it in the oven。
13
The final fermentation is twice as large, and once it is completed, a third of the Mexican paste is squeezed on the face of the dough。
14
Medium, 175 degrees, 15 minutes。Mexican Bean Bread Make Tips
Just mix the Mexican batter well and do not beat it too much, otherwise the Mexican batter will have a rough surface. Finally, add the low flour and mix more. The surface will be smoother after baking.