Mexican bean paste bread(mo xi ge dou sha mian bao )

Mexican bean paste bread

Introduction:

Production steps:

Step 1: prepare materials

Step 2: put water, salt, sugar, eggs, milk powder, flour in the bread barrel in order, put yeast into the nest in the flour according to the 8th gear and flour

Step 3: stop the machine for 20 minutes, put in the butter and continue to knead the dough at the 8th gear

Fourth step: 20 minutes later, the group will cover the boiling water and let the plastic wrap ferment (put the foam box and add a bowl of boiled water).

Step 5: prepare Mexican batter, soften butter, add sugar, salt and stir well

Step 6: add the egg liquid in two times and stir evenly

Step 7: sift the low powder into paste and put it into the refrigerator

Step 8: prepare 4 bean paste fillings, 1 for 40g

Step 9: after 1 hour, the fermentation is completed, and the dough is not retracted when the fingers are dipped in flour

Step 10: exhaust, wake up in 4 portions for 15 minutes, cover with plastic film

Step 11: after 15 minutes, take 1 dough to flatten, put in the bean filling to close

Step 12: put tin foil on the baking tray, place the dough, oven 80 degrees, put a bowl of boiling water on the chassis, and ferment twice

Step 13: put the Mexican batter into the flower mounting

Step 14: ferment the dough twice as large for about 1 hour, and squeeze the batter in circles from the middle of the top of the dough

Step 15: squeeze to two-thirds of the dough. Don't fill it. When baking, it will flow down and cover the whole dough

Step 16: set the oven at 190 ℃ for 20 minutes, color the tin foil on the back

Step 17: this kind of bread is delicious, with sweet and crispy dough and homemade bean stuffing. My daughter ate one after dinner

Materials required:

High flour: 160g

Milk powder: 10g

Salt: 0.5g

White granulated sugar: 30g

Egg liquid: 15g

Yeast: 1 teaspoon

Water: 70g

Butter: 15g

Red bean paste: 160g

Mexican batter: right amount

Powdered sugar: 30g

Low powder: 30g

Note: my old oven, ck-15 Changdi, has no fermentation function, and the temperature is low. When baking, it is 10 degrees higher. Your oven can control the temperature by itself.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Xi Ge Dou Sha Mian Bao