Mexican blueberries
By VicentaLakin
The first layer of Mexican sauce, with peanut chips and soufflés eating in its mouth, the second layer of blueberry sauce eating sweet and sour, and the third layer, of course, is the bread core, which is super soft in its mouth, and, in any case, the unmissable one。
Recipe Recommendations
- high-gluten flour 420g
- milk 180G
- butter 30g
- yeast powder 5g
- salt a little
- white granulated sugar 60g
- blueberry sauce appropriate amount
- cooked peanut slices appropriate amount
- crispy grains appropriate amount
- guacamole appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Mexican blueberries
1
Prepare the material。
2
in the barrel, 280 g of high-strength powder, 3 g of yeast powder, a little salt, 40 g of white sugar。
3
Milk is a little bit in the mix。
4
smiling smoother, add butter 30g。
5
Keep mixing, and a big round hole will prove to be close。
6
Until it pulls out the film。
7
it's divided into a 70g lasagna, six of them for 10 minutes。
8
one more, split it in half from the middle, one 35g。
9
Round, long。
10
Roll from top to bottom。
11
Scroll in olive form。
12
Put it on the grill and ferment。
13
Send it twice as big。
14
Brush an egg fluid。
15
Squeeze the blueberry sauce on both sides of the pack, and lean on the Mexican sauce。
16
Finally, the groundnuts were dried up, 180 degrees for 15 minutes。