Bean paste Mexican bread

1. Mix the middle materials together

2. Slowly add water and mix well, do not rub. Refrigerate for more than 15 hours

3. Bread ingredients

4. Put all the ingredients of the main dough, except corn oil, into the bread bucket and start the dough mixing process

5. During the kneading process, add the dough seeds in stages

6. Status after the end of the first dough mixing program

7. Add corn oil and restart the dough mixing program

8. When the dough is pulled apart, it will form a relatively tough and unbreakable film, and the dough mixing process will be stopped

9. Round it up, cover it with plastic wrap for fermentation, and you can take it out for fermentation. I was a bit lazy today and just fermented it in the bread barrel

10. Fermented to twice the size

11. Turn on the bread maker and noodle program to release gas

12. Take out the dough and divide it into equal portions

13. Pack in an appropriate amount of bean paste filling

14. Closing downwards and rounding

15. Complete all tasks for secondary fermentation

16. To make Mexican sauce, add softened butter to powdered sugar and stir evenly. Do not beat or over mix

17. Add salt and stir well, just a little salt is enough

18. Add the beaten egg mixture in batches and stir evenly

19. Sieve in low gluten flour and stir evenly

20. Put the prepared Mexican sauce into a decorative bag

21. Squeeze the Mexican sauce onto the fermented dough

22. Preheat the oven, turn the heat up and down 180 degrees, and send it to the preheated oven for about 20 minutes

23. Finished products

24. Finished products

25. Crispy on the surface, soft inside, very delicious