Chinese Food
Peas and Mexican bread
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Chubby Mexican bread. It's such a surprise to meet you for the first time. When it's just baked, the skin isn't crisp enough. Just put it in a warm place.
Cooking ingredients
Cooking Steps
Step1:Bread body - follow the basic bread making process. Dissolve the yeast in some water (portion). Then knead the main ingredients except butter into dough until it is smooth. Add softened butter. Knead into the expanding stage that can pull out the film. Then ferment to twice the size. Then squeeze the dough by hand to vent. Divide the dough into 4 parts. Ferment at room temperature for 15 minutes.
Step2:After 15 minutes, take a dough and press it flat. Wrap in some honey red beans. Seal the dough and make it round. The final fermentation of the wrapped dough was carried out at a temperature of about 35 ℃ and a humidity of 85%. About 40 minutes.
Step3:At the end of fermentation, you can prepare Mexican batter. Stir the softened butter with sugar powder and salt evenly. Add the broken egg liquid twice and stir evenly to avoid the separation of egg oil. Then pour in the flour with low gluten. Stir to make a paste.
Step4:After the dough is fermented, put the Mexican batter into a mounting bag. Screw out the Mexican batter on the dough. Cover about 2 / 3 of the dough. Finally put it into the preheated oven for baking. 180 degrees. Middle layer. 1520 minutes. Until the surface is brow
Cooking tips:I used Jun's prescription. It's a little bit sweet. Students who don't like it can reduce the sugar content. Sugar and low gluten flour should be screened before use to avoid caking. Don't be greedy when squeezing the batter. Otherwise, the bread will grow into a skirt. There are skills in making delicious dishes.
