This extremely soft and extremely sweet bread is absolutely delicious, never miss it!
The production of the bread can be done according to the basic production process of the bread. Dissolve the yeast with a portion of the water (in the amount), mix the flour with the milk powder, salt, and sugar, pour in the beaten egg, yeast water, and the remaining water, and knead the dough. After continuing to smooth, add softened butter and continue to force until the film is stretched out. The kneaded dough is fermented to twice the temperature in an environment of a temperature of 28 degrees and a humidity of 75%, and then the dough is squeezed by hand to discharge the gas. The dough was divided into 4 portions and fermented for 15 minutes at room temperature. (about 1 hour at the time of the first fermentation)
Prepare the right amount of honey red beans
After the dough is fermented in the middle, take a dough and crush it by hand.
Hold the dough on the left and put the honey red beans on the dough in the right hand.
Cover the dough with your right hand and wrap the honey red beans in the dough
The wrapped dough is discharged into a baking tray. At a temperature of about 35 degrees and a humidity of about 85%, the final fermentation is carried out, and the fermentation is doubled. It takes about 40 minutes - 1 hour
Prepare a Mexican batter during the final fermentation of the dough. Beat the softened butter with powdered sugar and salt evenly (do not send it)
Add the beaten egg liquid twice and mix well. Be careful to stir well to avoid egg oil separation.
Pour low-gluten flour and stir into a paste to make a Mexican batter
After the dough is finally fermented, put the Mexican batter into a squid bag, squeeze the Mexican batter in a spiral on the dough, and make about 2/3 of the dough. After squeezing the batter, put it in a preheated oven for baking
1, honey red beans are available in the supermarket, you can decide how much to put according to personal preference, but close the mouth to avoid cracking when the final fermentation or baking. 2. When making a Mexican batter, don't beat the butter. When squeezing the batter, cover the surface of the dough 2/3. The Mexican batter melts and flows as it bakes, eventually covering the entire surface of the bread.