Big egg with skirt: Mexican bread(you qun bian de shan zhai ban da ju dan mo xi ge mian bao )

Big egg with skirt: Mexican bread

Introduction:

"My little bear especially likes the big egg of breaktalk. Every time we go to Qun Guang, we will buy it. But since we bought the oven, we have hardly bought it, because we always have to finish the cake and bread at home first. Since he liked baking, little bear said he wanted to eat the big egg made by me. I searched the Internet for some recipes. Although I didn't find any authentic recipe for the big egg, I felt that the Mexican bread was similar to the big egg, so I made it. Today is the second time. The first time is to divide the recipe into 4 portions. I don't feel very satisfied with the baking. It seems better to divide it into 8 portions today. With the skirt, it's because there's too much sauce on it. It flows down during the baking process. Maybe some TX think it affects the appearance, and the taste is still great. "

Production steps:

Step 1: put the dough ingredients into the bread maker except butter and knead for 20 minutes.

Step 2: soften the butter in the dough and the butter in the Mexican skin from the refrigerator.

Step 3: after kneading for 20 minutes, put the softened butter into the dough and knead for another 20 minutes. The butter can soften without dissolving. I've heated it a little too much.

Step 4: after kneading the dough, I took it out, kneaded it with my hand for a while, put it in a big bowl, cover it with plastic film and ferment. I used to knead bread for 40 minutes in a toaster, but I didn't check whether it had a film. The softness and the texture of the bread were very good. Today I checked it, but it didn't seem to have a film. After kneading for a while, I still didn't feel the film. I don't know if I have to knead the film to make the bread in place?

Step 5: while waiting for the dough to ferment, prepare the Mexican sauce and put the powdered sugar (white granulated sugar is OK without powdered sugar) together with the eggs.

Step 6: mix well, add softened butter and mix well.

Step 7: sift in the flour and mix well.

Step 8: mount the flower bag for standby.

Step 9: ferment the dough to twice the size.

Step 10: take out the dough and exhaust, then divide it into 8 equal parts, roll it round, cover it with plastic film and relax for 10 minutes, then make the final shaping.

Step 11: second fermentation to 2 times the size.

Step 12: take out the dough, top it with Mexican sauce and bake in the oven. It seems that there are more sauces in this formula. In order to use them up, I squeeze them more, so they flow down in the process of baking and form a skirt. I don't think it has any effect, and the taste is very good.

Materials required:

Milk: 170g

Whole egg liquid: 30g

White granulated sugar: 10g

Salt: 3 G

High flour: 300g

Milk powder: 20g

Yeast: 5g

Butter: 20g

Low powder: 70g

Note: 1, dough raw materials: milk 170 grams, whole egg liquid 30 grams, white sugar 10 grams, salt 3 grams, high powder 300 grams, milk powder 20 grams, yeast 5 grams, butter 20 grams, Mexican sauce skin: whole egg liquid 50 grams, white sugar (sugar powder) 50 grams, butter 50 grams, low powder 70 grams (general flour is also OK) baking: oven middle 180 degrees 25 minutes (the original formula is 15 minutes, but I bake 15 minutes later, the bread is not ripe, so still root In fact, when making Mexican sauce, you can mix butter and powdered sugar together first, then add eggs and sift flour, which makes it easier to mix well. The baking tray is only so large. The dough will stick together after baking. It's a little pity that it doesn't form a complete circle.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : You Qun Bian De Shan Zhai Ban Da Ju Dan Mo Xi Ge Mian Bao