Mexican bread cover sauce
My friend’s chef machine broke down, so much so that he kneaded half of the dough and brought it to me, wondering what he could do. Just put it in the refrigerator and freeze it, take it out at night to thaw the hand-kneaded dough, 900g heavy, kneaded tiring~ After the dough is kneaded, before you can think about what to do, simply refrigerate it in the refrigerator and ferment, and make it the next day. The next day, I opened the refrigerator and saw that the refrigeration and fermentation were very good., I was very satisfied and decided to make braided bread, and I felt that it was monotonous, so I added Mexican sauce to make the cover, so far I have made Mexican bread twice, or because I have to practice my hands hahaha The words are too long-winded, let me share them briefly, because the dough is not my ratio, and I don’t know how much my friend put it. It mainly introduces the proportion of Mexican sauce that makes your own cover noodles, this amount can make 10 bread coverings of 90g dough. You can increase or decrease the amount as you see fit
Recipe for Mexican bread cover sauce
Step 1
Refrigerate the fermented dough to vent, then divide the dough into shaped bread, and wait for the second fermentation.
Step 2
At this point, you can make Mexican sauce. First soften the butter, add powdered sugar to beat the butter smoothly with an egg sow or an electric whisk, no need to whip completely, the color is slightly whitish, sift into a low-powder spatula and mix well, add the whole egg liquid in 3~4 times, each time to absorb all the egg liquid and then add the next egg liquid. It is a very important step, otherwise the material will be wasted if the water and oil are separated.
Step 3
The smooth Mexican sauce is ready to be packed into a piping bag. When the bread is fermented for the second time, if you want to add some dried fruit, first brush the bread with a layer of egg liquid, sprinkle the dried fruit on the bread, and then squeeze the Mexican sauce.
Step 4
Preheat the oven first, 180 degrees. Preheat and put the middle and lower layers, heat 190, heat 180, about 20 minutes (observe and adjust at any time), and the surface will be golden. You can also wait for the color to change color and cover the tin foil on the face to prevent overheating and blackening.
Step 5
This is what it looks like after 10 minutes of baking
Step 6
Shake the baking sheet when it comes out of the oven, and then bag it and seal it when it cools down
Step 7
However, freshly baked bread is eaten when it is not hot, and the Mexican sauce is crispy and delicious
Step 8
The bread is good, and the brushing is also fine
Cooking tips for Mexican bread cover sauce
First, everyone’s oven temper is different, and the temperature is used as a reference; second, when pouring the egg liquid, it must be divided into batches, and the butter should be whipped each time to absorb the egg liquid and then add the next time; Third, I don’t love sweetness too much, so I don’t add much sugar, this amount is suitable for my own taste, friends who like sweetness, please increase the amount of powdered sugar, I hope you like it, if you can also hand in your homework, it’s great hahahaha