Mexican pastry

Mexican pastry

Introduction:

"Today's bread is still from Yuan Zhuzhu's book. The original recipe is direct method. This time, I changed it to soup seed method (30% soup seed, powder water ratio 1:4). Another change is still to reduce the amount of sugar

Production steps:

Materials required:

High gluten flour (main dough): 140g

Tang Zhong (main dough): 45g

Whole egg liquid (main dough): 30g

Soft white sugar (main dough): 15g

Salt (main dough): 1 / 4 tsp

Yeast powder (main dough): 1 / 2 tsp

Butter 15g (main dough): butter 15g

Butter (pastry): 50g

Powdered sugar (pastry): 15g

Whole egg liquid (pastry filling): 20g

Milk powder (pastry): 60g

Corn starch (pastry): 3 / 4 tsp

Salt (pastry): a little

High gluten flour (soup): 10g

Water (soup): 40g

Butter (Mexican batter): 40g

Powdered sugar (Mexican batter): 25g

Whole egg liquid (Mexican batter): 35g

Low gluten flour (Mexican batter): 45g

Salt (Mexican batter): a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet