Chinese Food
Mexican pea bread (soup)
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Sweet Mexican batter layer and soft bread. When it comes out of the oven, the surface layer is still crispy and the inside filling is not only red honey beans, but also sugar roses. It's super satisfying to bite on the outside and inside of the puff and match with a cup of hand punch.
Cooking ingredients
Cooking Steps
Step1:Method of soup material - (mix water and flour evenly on the stove and heat until the flour is sticky, gelatinized and cold for standby) put the soup material. Main dough material except butter into the barrel and noodles until the dough is smooth, add butter, continue to knead until the dough is fully expanded, and then ferment once to 22.5 times the size of the doug
Step2:Mexican batter method - soften butter at room temperature, add sugar powder, stir evenly, add egg liquid, stir until it is completely fused, sift in low gluten flour, stir evenly, until the batter is smooth, and put it into a mounting bag for standb
Step3:Take out the fermented dough, exhaust it, divide it, roll it, cover with plastic wrap and wake up for 15 minute
Step4:Flatten a dough and wrap it into the filling to make it roun
Step5:Put the dough wrapped with stuffing into the baking tray for secondary fermentation until it is twice the size of the dough. Press it gently by hand to rebound
Step6:Squeeze the dough into the prepared Mexican batter oven, preheat it 180 degrees in advance, heat it up and down for 18 minutes, and take it out
Step7:Finished product drawin
Cooking tips:The temperature and time can be adjusted according to the oven. If the color is too fast, the tin paper can be covered. The stuffing can be changed into the one you like. Don't over mix the Mexican batter, or it will be easy to get gluten and affect the taste. Just out of the oven, the surface will become soft after being placed. If you like the crispy taste, you can heat it in the oven. During fermentation, the temperature of the first engine should not exceed 28 ℃, and that of the second engine should not exceed 38 ℃. The soup materials can be prepared one day in advance and put in the refrigerator. Because the soup materials are added and the water absorption of each brand of flour is different, it is suggested to reserve 10g of milk according to the dough status. There are skills in making delicious dishes.
