Mexican bread with honey beans

Mexican bread with honey beans

Introduction:

"Let's talk about this bread. If you like your own pastry, you must not miss this bread. It's delicious and fragrant. Before coming out of the oven, I always said to myself, this time I'll hold back and wait until it's cold. But at the moment when I came out of the oven, what's bad for my stomach and my health? It's all gone. I was surprised to eat one and a half of them

Production steps:

Step 1: in addition to butter, knead the raw material into dough until it can barely pull out the film.

Step 2: add butter, knead to the expansion stage, can easily pull out the film.

Step 3: ferment to 2-2.5 times the size, and make Mexican batter in the process of dough fermentation. 30 grams of powdered sugar, 30 grams of butter, 0.3 grams of salt, 27 grams of eggs, 30 grams of low gluten flour mixed (paste making process to see the tips).

Step 4: divide into 6 equal parts and wake up for 15 minutes.

Step 5: roll out the dough and wrap in the honey beans.

Step 6: knead into a smooth dough.

Step 7: continue to ferment to twice the size.

Step 8: put the prepared Mexican batter into the decorative bag and squeeze it on the dough.

Step 9: preheat the oven and bake at 180 degrees for 15 minutes.

Materials required:

High gluten flour: 210g

Milk powder: 1 tablespoon

Salt: 1 / 4 teaspoon

Sugar: 30g

Egg: 20g

Butter: 20g

Water: 80g

Note: Mexican batter production process: beat the softened butter with sugar powder and salt evenly, add the egg liquid in several times, stir evenly, and mix well. Pour in low gluten flour and stir to make a paste. PS: butter doesn't need to be whipped. When squeezing the batter, cover 2 / 3 of the dough surface. During baking, the batter will melt and cover the whole surface of the bread.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original