Mexican pastry
Introduction:
"Today's bread is still from Yuan Zhuzhu's book. The original recipe is direct method. This time, I changed it to soup seed method (30% soup seed, powder water ratio 1:4). Another change is still to reduce the amount of sugar
Production steps:
Materials required:
High gluten flour (main dough): 140g
Tang Zhong (main dough): 45g
Whole egg liquid (main dough): 30g
Soft white sugar (main dough): 15g
Salt (main dough): 1 / 4 tsp
Yeast powder (main dough): 1 / 2 tsp
Butter 15g (main dough): butter 15g
Butter (pastry): 50g
Powdered sugar (pastry): 15g
Whole egg liquid (pastry filling): 20g
Milk powder (pastry): 60g
Corn starch (pastry): 3 / 4 tsp
Salt (pastry): a little
High gluten flour (soup): 10g
Water (soup): 40g
Butter (Mexican batter): 40g
Powdered sugar (Mexican batter): 25g
Whole egg liquid (Mexican batter): 35g
Low gluten flour (Mexican batter): 45g
Salt (Mexican batter): a little
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Mo Xi Ge Nai Su Mian Bao
Mexican pastry
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