Fake paparoti -- Mexican honey bean bread
Introduction:
Production steps:
Step 1: first of all, make soup seeds, 100 grams of water and 20 grams of high flour, mix well.
Step 2: heat with low heat and keep stirring until lines appear.
Step 3: reduce to room temperature for standby.
Step 4: then make the Mexican paste (also can be made when the dough ferments) to soften the butter, add the sifted sugar powder and mix well.
Step 5: add the whole egg in several times, stir evenly each time, and then add.
Step 6: sift in the low flour, stir until the batter is glossy, and put it into the decoration bag for later use.
Step 7: in addition to the butter, mix the dough with a little smooth and add butter. Stirring to the expansion stage, the film is pulled apart, and the edge of the hole is serrated.
Step 8: round fermentation.
Step 9: make it 2-2.5 times bigger.
Step 10: exhaust, divide 8 parts, round and relax for 10 minutes.
Step 11: roll the dough into a round cake, turn it over, and wrap in a proper amount of honey red beans.
Step 12: close the mouth, pinch it tightly, roll it round and put it into the baking tray.
Step 13: the final fat is 2 times larger. After fermentation, squeeze 1 / 3 area of Mexican batter on the dough surface.
Step 14: middle, 175 degrees, 15 minutes.
Materials required:
High flour: 210g
Low powder: 56 G
Milk powder: 20g
Fine granulated sugar: 42g
Salt: 1 / 2 teaspoon
Yeast: 6 g
Whole egg liquid: 30g
Milk: 85g
Soup: 84g
Water: 100g
Butter: 45g
Powdered sugar: 50g
Honey red beans: right amount
Note: Mexican batter just need to mix well, do not send too much, otherwise the Mexican batter will have a rough surface, finally add low powder to mix more, the surface will be smooth after baking.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Wei Pa Pa Luo Di Mo Xi Ge Mi Dou Mian Bao
Fake paparoti -- Mexican honey bean bread
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