Mexican bean paste bread

Introduction:

"I'm very lazy to make bread during this period, and I've been making bread for a long time. I'm too lazy to move when I get home from work. The flavor sold outside is too heavy and too many additives are not willing to buy it. Think not to do it yourself. At least you can eat it with ease, and there are no messy additives. "

Production steps:

Step 1: make the soup first, mix 25g high gluten flour and 25g boiling water to form a ball, cool and set aside.

Step 2: put 250g high gluten flour, 30g fine sugar, 2G salt, 3G yeast, 40g whole egg, 12g milk powder and 108G water into the bread barrel.

Step 3: then start the dough mixing procedure, add 25 grams of softened butter after one dough mixing procedure, start the dough mixing procedure again and knead to the expansion stage.

Step 4: after mixing noodles, cover them with plastic film for fermentation.

Step 5: after fermentation to twice the size, take out the dough and exhaust, divide it into 10 parts, roll round, cover with plastic film and relax for 10 minutes.

Step 6: take a portion of the dough and flatten it, then pack in the right amount of bean paste.

Step 7: tighten the necking, and then round.

Step 8: do the others in turn and put them into the baking tray covered with oil paper for fermentation.

Step 9: when the bread is fermented, make the Mexican paste. Prepare the ingredients: 45g butter, 50g powdered sugar, 40g whole egg and 50g low flour

Step 10: add powdered sugar to softened butter.

Step 11: stir well without stirring.

Step 12: add the egg mixture three times.

Step 13: stir well, then add the next egg, stir well.

Step 14: then sift in the low gluten flour.

Step 15: stir until smooth.

Step 16: load the decoration bag again

Step 17: let the dough ferment to twice its original size.

Step 18: squeeze the batter on the bread.

Step 19: preheat the oven 180 degrees and bake in the middle for about 15 minutes.

Step 20: baked bread.

Materials required:

High gluten flour: 275g

Fine granulated sugar: 30g

Yeast: 3 G

Milk powder: 12g

Butter: 70g

Low gluten flour: 50g

Boiled water: 25g

Salt: 2G

Whole egg: 80g

Water: 108G

Powdered sugar: 50g

Bean paste filling: appropriate amount

Note: as long as the Mexican paste is evenly stirred, it does not need to be over whipped, otherwise the surface will appear rough after baking, and finally the low flour should be stirred until smooth. I put a little too much Mexican paste. I can reduce the amount of Mexican paste by one third.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet