Meat Pine Mexico
By VicentaLakin
The bread made today is covered with a cocoon of Mexican sauce on the surface. The skin tastes good, so I've been thinking about doing this one more time
Recipe Recommendations
- high powder 150 grams
- milk powder 15ML
- salt 1 gram
- soft white sugar 30 grams
- eggs 15 grams
- dry yeast 2 grams
- water 70 grams
- butter 15 grams
- meat floss appropriate amount
- powdered sugar 20 grams
- low powder 20 grams
- salty and sweet
- baking
- several hours
- simple
Steps for Meat Pine Mexico
1
Soft butter and sugar powder
2
I'm gonna add a broken egg fluid and mix it evenly
3
I'm pouring low-banded flour into a paste
4
Put Mexican pasta in a bag and put it in the freezer
5
Post-oils fermented the noodle to 2-2.5 times the temperature in the extended room
6
The noodles are in three equals for 15 minutes
7
Take a flat-tip pack into the pine
8
We'll have a second fermentation
9
15 minutes of fire in the middle of the preheat 180, on the face of a chorus covered with two thirds of the taco sauce