WHAT YOU NEED

Ingredients

High flour 160 grams
Mexican pasta in moderation
10 grams of milk powder
0.5 grams of salt
30 g of white sugar
15 grams of egg juice
1 teaspoon of yeast
70 grams of water
15 grams of butter
160 grams of beans
30 grams of flour
30 grams of butter
Low flour 30 grams
0.3 grams of salt
25 grams of eggs

How TO MADE Mexican tofu sandwich

Steps 1 to 4

1. Preparation of materials

2. The bread bucket is filled with water, salt, sugar, eggs, milk powder, flour, and flour in sequence.

3. 20 minutes of shutdown, put in butter, continue 8 rounds of kneading.

4. After 20 minutes, the dough is wrapped in a protective film to ferment (put in a foam box and add a bowl of water).

Steps 5 to 8

5. Prepare Mexican dough, softened butter, add sugar, salt and stir evenly

6. Add the scrambled eggs twice and stir evenly.

7. Mix the powder into a paste and put it in the refrigerator.

8. Prepare four tofu fillings, 40 grams each.

Steps 9 to 12

9. After 1 hour, the fermentation is complete, and the flour on the fingers does not shrink.

10. Exhale, wake up in four parts for 15 minutes, cover with a fresh film

11. After 15 minutes, take 1 loaf of dough and place it in the dough tray.

12. Set the dough in the oven at 80 degrees, put a bowl of water on the base, and ferment twice.

Steps 13 to 16

13. Mexico's dough in the flower garden

14. The dough is fermented twice as much, for about an hour, starting from the top of the dough in the middle of the circle to press the dough.

15. Squeeze it to two-thirds of the dough, don't squeeze it, it will run down and cover the whole dough.

16. The oven is set at 190 degrees, 20 minutes, and the paper is colored.

Steps 17 to 20

17. This bread is quite tasty, sweet and crispy, with homemade bean paste, and my daughter ate it after dinner.

Handy cooking tips

　　My oven is an old CK-15 Yangtze, it doesn't have a fermentation function, and the temperature is low, the baking time is 10 degrees, your oven controls the temperature itself.