Mexican black bean sandwich

WHAT YOU NEED

Ingredients

One egg.
A bottle of yogurt
High-strength powder
A little black beans.
Red bean sand in moderation
A large spoonful of white sugar
A teaspoon of salt
40 grams of butter
4 grams of dry yeast

How TO MADE Mexican black bean sandwich

1. After the oil method, the dough is kneaded, the basic fermentation is completed, then the exhaust is divided, rolled round, relaxed for 15 minutes.

2. No, the black dot on the dough is the black bean dough, the black bean dough is actually green, there's a little black dot in it, not the black color we think it is.

3. Use this free time to make Mexican sauce.

4. Practice is attached.

5. After loosening, the dough is flattened, the bread is folded into a tofu filling, and then formed into a head shape.

6. After shaping, it is placed in a pan for secondary fermentation.

7. (Oven preheated 160 degrees for one minute, put in a small bowl of hot water)

8. After fermenting to twice its size, squeeze it into Mexican sauce.

9. Middle layer, 180 degrees, about 20 minutes.

10. (Time is for reference only, depending on your oven)

Handy cooking tips

　　Mexican sauce: 50 grams of butter, 50 grams of eggs, 50 grams of sugar powder, 50 grams of starch powder.2. Add the whole egg juice to the mixture.3. High-strength powder mixed with sieve.4.Put the flowers in a bag and refrigerate the spare parts.1. I got the order of the Mexican sauce wrong, I didn't wait for the second fermentation, that is, I squeezed it into a good shape, and it flowed down before it was ready, but it didn't have much effect.2. I don't have a flower bag, so I put it in a fresh bag and cut it a little bit, so it doesn't look good.3. My time is a little longer, a little over the fire, a little less is better, it's better to look at the point, the Mexican sauce on top is slightly yellow, the color will be more beautiful.4. and my bread is a little big, it's all baked together, it affects the beauty, and the smaller it is, the more beautiful it is.5. This bread is best eaten when it's hot, and the Mexican sauce on top is thick, a bit like pineapple bread, it's soft when it's cold, it's good when it's not hot.