Not to mention too much, eating red beans in the spring, (sneaking some wraps for yourself) that is so delicious!
Mexican leather production: prepare relevant materials.
Stir the butter sugar evenly.
Add whole eggs and mix well.
Add the sieved low-gluten flour and mix well.
This state is obtained after mixing.
Whipped stuffing: After the butter is softened, add the powdered sugar to the micro-hair, then add the egg mixture and mix evenly. Then mix the milk powder evenly.
Bread making: Prepare all ingredients.
After the oil method (butter is stirred until the dough is smashed, the enamel film will be easily broken, put it) and stir to the full stage.
The ideal temperature is 26 ° C after the dough is stirred.
The dough is rounded to make the surface tight.
The base was fermented for 50 minutes at a temperature of 28 ° C to 30 ° C and a humidity of 75% to 85%.
The fermented dough is divided into 60 g of a small dough.
Close the mouth and place it in the baking tray.
The temperature is 28 ° C - 30 ° C, the humidity is 75% - 85%, and the relaxation is 20 minutes.
Relax the dough, smooth it up, pat it with your hands and keep some gas.
Wrap 30g of milky filling and pinch tightly.
Close the mouth and put it evenly into the baking tray.
The temperature is 32 ° C - 35 ° C, the humidity is 75% - 85%, and the final fermentation is 50 minutes.
The fermented dough is topped with honey red beans.
Use a crepe bag to hold the Mexican sauce and squeeze the Mexican sauce on the red beans.
The oven is fired up and down at 180 ° C for 10-12 minutes. If you want to know the first time to learn about private recipes and more bread, please scan the QR code to pay attention to the private breadmaker.
1. What is Mexican leather? It is the meringue outside the Mexican bread. The taste of the freshly baked bread is crispy, but it will become sticky afterwards. The best taste of this bread is suitable for hot food after being baked. 2. What if there is no wet yeast? Fresh yeast can be replaced by high-yeast-resistant yeast, which is 1/3 of fresh yeast.