Foodabc Home cooked food Mexican cuisine

Mexican bean paste bread

2024-06-20 14:59:14 205

I am very lazy to make bread during this period, and coupled with the long time spent making bread, I am too lazy to move when I return home from work. The essence sold outside is too strong, and there are too many additives. I'm not willing to buy it. I don't want to make it myself. At the very least, the food you make can be eaten with peace of mind, without any messy additives.

Details of ingredients

High gluten flour275 grams
Fine sugar30 grams
yeast3 grams
milk powder12 grams
butter70 grams
Low gluten flour50 grams
boiled water25 grams
salt2 grams
Whole egg80 grams
Clear water108 grams
Sugar powder50 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Mexican bean paste bread

1. First make the soup ingredients, mix 25 grams of high gluten flour and 25 grams of boiling water to form a ball, let it cool and set aside.
2. Put 250g of high gluten flour, 30g of fine sugar, 2g of salt, 3g of yeast, 40g of whole egg, 12g of milk powder, and 108g of water into a bread bucket.
3. Then start the dough kneading program, add 25 grams of softened butter after one dough kneading program, and start the dough kneading program again until it reaches the expansion stage.
4. After kneading, cover with cling film for fermentation.
5. After fermentation to twice the size, take out the dough and let it exhaust. Divide it into 10 portions and roll them round. Cover with cling film and let it relax for 10 minutes.
6. Take a portion of dough and flatten it, then wrap it in an appropriate amount of bean paste filling.
7. Pinch the mouth tightly and then roll it round.
8. Prepare the others one by one and place them in a baking tray lined with oil paper for fermentation.
9. When the bread is fermented, make Mexican batter and prepare the ingredients, including 45g butter, 50g sugar powder, 40g whole egg, and 50g low flour
10. Add powdered sugar to softened butter.
11. Then stir evenly without beating.
12. Add egg mixture in three more batches.
13. After stirring evenly, add the next egg mixture and stir well.
14. Then sieve in low gluten flour.
15. Stir until smooth.
16. Then put it into a decorative bag
17. Let the dough ferment to twice its original size.
18. Squeeze the prepared Mexican batter onto the bread crumb.
Preheat the oven to 180 degrees and bake the middle layer for about 15 minutes.
20. Baked bread.