Mexican honey bean breakfast bag
This is a traditional bread, just like meat floss bread and doughnuts. It has become a school in the bread industry and formed a complete and independent system. It can be said that it is a basic bread and a compulsory lesson for every baker~Its structure is very simple. Its soft bread, sweet honey bean stuffing and crumbling pastry are simple but not hierarchical. It deserves to be the main force in breakfast!Do not over squeeze the batter, because it will melt during baking, and it will flow down if it is over squeezed~
Step 1 . Bread materials are kneaded by post oil method to the expansion stage
Step 2 . Cover with fresh-keeping film and ferment at room temperature for 40-60 minutes
Step 3 . Ferment to 2 times larger
Step 4 . Hand kneading dough exhaust
Step 5 . Divide the dough into 4 parts and ferment at room temperature for 15 minutes
Step 6 . After the intermediate fermentation, wrap the honey red beans into the dough
Step 7 . Round and close the mouth downward, and carry out the final fermentation under the humidity of 35 ° C and 85%, and then ferment to 2 times the size
Step 8 . Beat the softened butter with powdered sugar and salt (do not beat)
Step 9 . Add the beaten egg liquid and stir well
Step 10 . It should be well mixed. It should be noted that there is no water oil separation
Step 11 . Pour in low gluten flour
Step 12 . Stir into a paste to form a Mexican batter, and put it into a flower mounting bag
Step 13 . Squeeze the batter onto the fermented dough in a circle
Step 14 . 180 degrees, middle layer, 15-20 minutes
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