Chinese Food
Easy Mexican bag
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Mexican bread. It's not made in Mexico. It's a golden round bread sold in some tea restaurants in Hong Kong. It's a bit like Hong Kong's Pineapple bag and Japan's melon bag. The bread surface (skin) is made of salt, sugar, oil and other materials. There is cream filling inside. The taste and taste are rich. Because the family doesn't like bread with stuffing, the Mexican bag made this time is a simple version without stuffing.
Cooking ingredients
Cooking Steps
Step1:Put the dough ingredients except yeast and butter into the chef's machine. Knead the dough at low speed until gluten appears. Then add yeast.
Step2:Then increase the speed of kneading. Knead quickly in 3 steps until the yeast and dough are completely integrated.
Step3:Add anhydrous butter, adjust the speed to 4th gear, high speed and 810 minutes, until the dough is smooth and can pull out the large serrated film.
Step4:At the end of the day, the high-speed gear 5 will be kneaded for about 5 minutes. Take a small piece of dough. Check the ductility. It can pull out the transparent and non flocculent film. And end the dough.
Step5:Take out the dough, put it into the egg basin, cover with plastic film, and ferment in the warm place for about 1 hour.
Step6:Press your fingers into the dough. Do not rebound obviously.
Step7:Roll out the dough to vent. Then roll it up.
Step8:Divide them into 4 parts on average and knead them respectively.
Step9:Put it into the oven. Use the fermentation procedure to conduct secondary fermentation at 38C. The time is about 1 hour.
Step10:For the second fermentation of the dough, prepare the pastry ingredients of the Mexican bag. Mix butter, whole egg and salt.
Step11:Sift in the low gluten powder and sugar powder. Mix well.
Step12:Put the mixed pastry into the decoration bag and refrigerate it.
Step13:Before the bread is ready to be put into the oven, squeeze the pastry into the surface of the bread.
Step14:Put it into the middle layer of the preheated oven. Heat it up and down for 190 degrees. 20 minutes. The surface is golden and then it can be put out.
Cooking tips:There are a lot of pastry. You don't need to use them all. I squeeze all of them out onto the bread. When I bake, too much pastry flows onto the baking pan. At last, I waste it. I have to wash the baking pan There are skills in making delicious dishes.
