Mexican minced bun(mo xi ge rou song xiao can bao )

Mexican minced bun

Introduction:

"Now I have formed the habit of making bread once a week, not only loving delicious food, but also for the health of my family. When I gave it to my son this morning, I saw that he had nibbled off all the skin first. I asked him why he only ate skin. He said that skin is best to eat. The skin outside is light sweet and fragrant with butter. No wonder he loves me so much

Production steps:

Step 1: put all the ingredients into the bread barrel, first liquid and then powder

Step 2: stir into a smooth dough and add butter

Step 3: to the expansion stage, into the warm place fermentation

Step 4: it's cold now. It took me about two and a half hours to get it ready

Step 5: after fermentation, exhaust and divide into 8 parts, relax for 15 minutes

Step 6: take the slack time to make the Mexican sauce. Soften the butter and add the sugar

Step 7: stir until the volume becomes larger and the color turns white, and add the egg liquid in several times

Step 8: sift in low gluten flour and mix well

Step 9: put it into a flower mounting bag and refrigerate it

Step 10: roll the loose dough into a circle, turn it over, wrap in the meat floss, and then arrange it into a circle

Step 11: make all the dough in turn and ferment twice in a warm place

Step 12: second ferment the dough

Step 13: squeeze in the Mexican sauce

Step 14: put into the preheated oven for 180 degrees, bake for about 15-20 minutes, and then come out of the oven

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Butter: 40g

Fine granulated sugar: 40g

Whole egg liquid: 40g

Instant dry yeast: 2.5G

Salt: 3 G

Milk powder: 13g

Water: 100g

Note: 1. The water absorption of flour is different. Please adjust it by yourself. I made it according to the formula. It's too dry and added water. 2. Don't squeeze too much Mexican sauce. When baking, it will melt the whole dough. 3. Cover the tin foil in time after baking until coloring. 4. It turns out that I should bake it on a large baking plate. I'm too crowded. The shape is not good-looking, but I eat it by myself

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mo Xi Ge Rou Song Xiao Can Bao