Breakfast bag with Mexican honey beans(mo xi ge mi dou zao can bao )

Breakfast bag with Mexican honey beans

Introduction:

"It's a traditional bread, just like minced bread and doughnuts. It has become a complete and independent system in the bread industry. It's a basic bread and a compulsory lesson for every baker! ~Its structure is very simple, soft bread, sweet bean stuffing and crumb pastry, simple but not losing level, worthy of playing the main force in breakfast

Production steps:

Step 1: knead the bread material with oil until the expansion stage

Step 2: cover with plastic film and ferment at room temperature for 40-60 minutes

Step 3: ferment to twice the size

Step 4: hand knead the dough to exhaust

Step 5: divide the dough into 4 parts and ferment for 15 minutes at room temperature

Step 6: after the intermediate fermentation, put the honey red beans into the dough

Step 7: roll round and close the mouth downward, at about 35 ℃ and 85% humidity, carry out the final fermentation, and ferment to twice the size

Step 8: beat the softened butter with sugar and salt

Step 9: add the egg liquid and stir well

Step 10: mix well. Note that there is no water oil separation

Step 11: pour in the 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 into the fermented dough in circles

Step 14: 180 degrees, middle, 15-20 minutes

Materials required:

High flour: 150g

1 tsp yeast

Egg: 15g

Butter: 15g

Surface batter: butter: 30g

Powdered sugar: 30g

Surface batter: egg: 25g

Surface batter: low flour: 30g

Water: 70g

Honey red beans: right amount

Salt: 1 / 4 teaspoon

Sugar: 30g

Surface batter: Salt: 0.3g

Note: don't overcrowd the batter, because it will melt during baking. Overcrowding will flow down~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Xi Ge Mi Dou Zao Can Bao