Chinese Food
Mexican bread
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The whole Mexican bread presents an attractive turmeric color. The top crust is crispy and tastes strong. The outer layer of the bread is accompanied by a strong milk flavor. The warm and soft tissue tastes soft and soft. The filling inside is a little salty milk flavor. It's sweet and salty with a moderate degree of collocation. It makes the whole bread taste plump, soft, delicious and not greasy. It's used as breakfast or daily dessert It's a good choice. The key to making this bread is that the material is not complicated. It's just a common simple western food. After adding milk powder and butter and other dairy products, the milk taste is more strong. It also tastes like milk. It's soft and crispy with multi-layer taste. It's more enjoyable to eat. Let's see how it works. It's a small surprise for family, lovers and friends.
Cooking ingredients
Cooking Steps
Step1:(the batter can be made during the second fermentation of bread) the butter will be softened at room temperature, and then it will be broken first with the electric egg beate
Step2:Then add the sifted sugar powder and mix it evenly with a rubber scrape
Step3:Add the whole egg liquid again. Mix well every tim
Step4:Add the sifted low gluten powder and mix it evenly with the hand beate
Step5:. do not over mix. It will make the batter full of air and the surface is not smooth enoug
Step6:(filling) step butter softens at room temperature and then breaks it up with electric beate
Step7:Then pour in salt and sifted sugar powder. Use silica gel scraper to stir until there is no powder, and then use electric egg beater to mix evenly
Step8:Add the egg mixture twice. Mix well each tim
Step9:Add corn starch and milk powder. Mix well with scraper firs
Step10:After kneading evenly by hand, first weigh the total weight, divide it by eight, divide it into eight equal parts, knead it into round balls by hand, and put it in the refrigerator for standby
Step11:(bread) step stir all ingredients togethe
Step12:When the dough is stirred, it can pull out a slightly thick film, add butter and continue to knead together
Step13:Dough stirred to pull out a transparent fil
Step14:Take out the dough, knead it slightly, cover it with fresh-keeping film (can ferment quickly in a basin) for the first fermentatio
Step15:Good fermentation, bulky and sof
Step16:The fermented dough is divided into 8 parts. 50g eac
Step17:Roll the dough into a round cake shape, then press it by hand to exhaust the air, and wrap it into the filling of the pastry
Step18:Wrap your mouth and tighten i
Step19:After packing all the stuffing, put it in the baking tray for a distance. Put the baking tray in the oven. Put a small basin of hot water (without firing) in the bottom of the oven. Carry out the final fermentation. About an hour (the time of high fermentation at room temperature will be shorter
Step20:Take it out after fermentation. Put the Mexican batter into a flower bag. Cut a small hole in the bag. Squeeze the Mexican batter on the surface
Step21:Put it in the oven. Bake in the middle layer at 180 degrees for 1518 minutes until the surface is golden, and then it will be out of the oven
Step22:Finished produc
Cooking tips:1. Cool down a little bit before eating. It's better not to eat and cook the bread immediately when it comes out.
