Mexican bread

　　Making bread by hand is definitely a test of physical strength, and every time you knead the dough, you feel a little sweaty, no less than a walk.It's just that these days the temperature is getting colder and colder, and it's hard to stay at home, so this Mexican bread I chose is handmade.In this weather, it's hard to keep warm in the house and eat delicious bread, but it's worth it.This Mexican bread tastes soft and sweet, with a strong tropical flavor, guaranteed to make you forget the cold of winter.

WHAT YOU NEED

Ingredients

200 grams of starch
40 grams of low-fat flour
5 grams of milk powder
10 g of white sugar
1 gram of salt
30 grams of eggs
3 grams of yeast
135 grams of milk
20 grams of butter
45 grams of butter
50 grams of flour
45 grams of eggs
50 grams of low-fat flour

How TO MADE Mexican bread

1. After mixing the main ingredients into a dough, knead again until the dough's elasticity increases and the surface is smooth.

2. Cut small pieces of butter from the main ingredient into the dough, continue to knead until the butter is completely absorbed by the dough, and the dough is smooth and elastic, take a small piece of dough to test, slowly peel to pull out the semi-transparent membrane, i.e. the expansion stage can be peeled.

3. The dough is placed in a container covered with a wet towel and placed in a warm, moist place for the first fermentation, about 60-90 minutes.

4. Mexican dough is made by cutting small pieces of butter from the ingredients, adding sugar powder to the egg batter, stirring evenly, dispersing 45 grams of eggs, adding three parts to the butter, stirring evenly every little bit, so that the eggs are fully absorbed by the butter, finally sifting the low-fat flour with powder, then stirring evenly, putting it in the flower bag for backup.

5. Remove the dough until it is doubled in size, and use your hands to lightly press the dough to expel the air bubbles inside.

6. Divide the dough into 60 grams each, knead round, cover with a wet towel and relax for 10 minutes.

7. A layer of butter is applied in a small cake mold, the dough is placed in the mold, then placed in a warm, moist place for a second fermentation for about half an hour, the dough is fermented to 15 times its size.

8. Preheat the oven to 180 degrees.

9. The finished Mexican dough is placed in a flower bag, the Mexican dough is squeezed on the bread in a spiral on the surface of the bread, placed in the top layer of the oven, baked for about 15 minutes until the surface is golden yellow.

10.

Handy cooking tips

　　When making Mexican sauce, butter and sugar powder can be mixed together without the need to stir.Mix after adding a small amount of flour, but do not stir for too long.The Mexican dough is pressed into the upper half of the bread surface, covering more than half of the bread, otherwise it will flow onto the baking tray during baking.If there is no mold, it can be placed directly on the grill after the final molding.