Fake paparoti -- Mexican honey bean bread

Fake paparoti -- Mexican honey bean bread

Introduction:

Production steps:

Step 1: first of all, make soup seeds, 100 grams of water and 20 grams of high flour, mix well.

Step 2: heat with low heat and keep stirring until lines appear.

Step 3: reduce to room temperature for standby.

Step 4: then make the Mexican paste (also can be made when the dough ferments) to soften the butter, add the sifted sugar powder and mix well.

Step 5: add the whole egg in several times, stir evenly each time, and then add.

Step 6: sift in the low flour, stir until the batter is glossy, and put it into the decoration bag for later use.

Step 7: in addition to the butter, mix the dough with a little smooth and add butter. Stirring to the expansion stage, the film is pulled apart, and the edge of the hole is serrated.

Step 8: round fermentation.

Step 9: make it 2-2.5 times bigger.

Step 10: exhaust, divide 8 parts, round and relax for 10 minutes.

Step 11: roll the dough into a round cake, turn it over, and wrap in a proper amount of honey red beans.

Step 12: close the mouth, pinch it tightly, roll it round and put it into the baking tray.

Step 13: the final fat is 2 times larger. After fermentation, squeeze 1 / 3 area of Mexican batter on the dough surface.

Step 14: middle, 175 degrees, 15 minutes.

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Fine granulated sugar: 42g

Salt: 1 / 2 teaspoon

Yeast: 6 g

Whole egg liquid: 30g

Milk: 85g

Soup: 84g

Water: 100g

Butter: 45g

Powdered sugar: 50g

Honey red beans: right amount

Note: Mexican batter just need to mix well, do not send too much, otherwise the Mexican batter will have a rough surface, finally add low powder to mix more, the surface will be smooth after baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor