Mexican bread
The soft bread is wrapped in a layer of sweet puff pastry, it’s really delicious, and it’s perfect for breakfast with a glass of milk.
#How to make Mexican bread
Step 1
Prepare the materials you will use.
Step 2
Put the dough ingredients in the chef machine except for the butter (cut the old noodles into small pieces and put them in)
Step 3
Mix at low speed to form a ball, then adjust to medium-low speed and knead until the expansion stage. The pulled out membrane hole has serrations on the edges. At this time, add butter and continue kneading.
Step 4
Knead until you can pull out a tough film.
Step 5
Wrap the plastic wrap on the back of the circle for one shot (the temperature should not exceed 28 degrees)
Step 6
Take advantage of the dough fermentation time to make Mexican sauce. Mix the softened butter with powdered sugar and add the whole egg mixture in batches, stir well each time, then add the next whole egg mixture, and finally add low-gluten flour and stir well, put it in a piping bag for later use.
Step 7
Send it to about 2 times the size, stick the flour with your fingers and poke a hole in the middle of the dough, without collapsing, not shrinking.
Step 8
Divide the dough into 8 parts equally, roll the round lid and wrap the plastic wrap for 10 minutes.
Step 9
Take a dough and press it flat with the palm of your hand, and if there are bubbles on the edges, just break it with your hands.
Step 10
Harvest it into a spherical shape like a bun (it can be stuffed or not, it just so happens that there is a little leftover coconut filling at home, so I wrapped it in)
Step 11
After the shaping is completed, put it in an 11-inch shallow baking dish in Yangchen, cover with plastic wrap for the second time (the temperature of the second hair should not exceed 38 degrees)
Step 12
Send it to about 2 times the size, stick the flour with your fingers and press it, and it will slowly rebound.
Step 13
Preheat the oven to 180 degrees ahead of time and squeeze the Mexican sauce over the dough.
Step 14
After preheating the oven for 10 minutes, put the dough in the oven (put the penultimate layer in a four-layer oven) and bake at 170 degrees for 20-25 minutes, depending on the coloring of the dough.
Step 15
Bake and bake.
Step 16
Finished product drawing
Step 17
Finished product drawing
# Cooking tips for Mexican bread
1. After the Mexican sauce is ready, do not put it in the sun, it will become thin. 2. It is best to reserve a little liquid amount of dough, and adjust it according to the state of the dough when beating. 3. Each oven has a different temper, and the baking temperature and time are for reference only.