The flour is so strong that if you know how to knead it, you can make a lot of different products.

WHAT YOU NEED

Ingredients

High starch flour (1) 500 grams
White sugar (1) 100 grams
Milk powder (1) 25 grams
Yeast (1) 5 grams
Modified agent (1) 2 g
Eggs (2) 50 grams
(2) 250 grams of water
Butter (3) 50 grams
Salt (3) 5 grams
Butter (Mexican stuffed) 100 grams
100 grams of ghee without water (Mexican filling)
Sugar powder (Mexican stuffed) 200 grams
Eggs (Mexican stuffed) 4
Low-fat flour (Mexican stuffed) 200 grams
Cocoa powder (Mexican stuffed) 15 g

How TO MADE Mexican bread

Steps 1 to 4

1. The dough is made by adding the parts (1) and (2) and (3) together and placing the (1) in the stirrer (slow stirring for 1 minute)

2. Add the middle eggs first and start to open (slow speed) while stirring while adding water (slow speed about 1 minute) to make a cotton swab; do not add water all at once, probably leave 50 g of water, each flour plate absorbs water differently, once all added it will be too sticky and not good to operate.

3. When the dough is whitened and smoothed in a quick turn (3 to 5 minutes), check that the dough is dry in the middle and add water as appropriate.

4. Turn on (slow brake) exhaust for one minute; tear off the small pieces of dough with a noticeably rough glove film to add butter

Steps 5 to 8

5. Start adding (3) Wrap in the dough (slowly for about 1 minute) and beat until the butter disappears; scrape the cylinder once in the middle and scrape the butter off the edge.

6. Turn (high-speed brake about 1 minute) to fully expand the face

7. Exhaust at a slow speed of 30 seconds to 1 minute; at this point, remove the small pieces of dough and remove the smooth glove film.

8. Apply the oil to the tablecloth, apply the oil to the tablecloth, remove the dough and put it on the tablecloth.

Steps 9 to 12

9. Rub the freshness film on the round lid and relax for 20 minutes (the sweet dough is done)

10. Divide the dough: half of the dough is divided into 40 grams per roll to make a circle (single-colored circle filling) and the other half of the dough is divided into 80 grams per roll to make a long striped bread (double-colored filling)

11. To make Mexican filling: A, butter, butter before softening put in the mixer B, in addition to sugar powder (slow speed) mix butter and sugar powder mix, butter does not need to be poured C, in three parts add eggs (fast) mix evenly so that the egg juice is not visible D, add low-fat flour (slow speed) mix evenly so that E, take half of the freshly baked filling add cocoa powder so that it is mixed, in the bag filled with strawberries

12. (Cocoa powder and a little bit of boiling water mixed together with the filling mixed together, the amount of water can make the cocoa powder wet)

Steps 13 to 16

13. Forming: take 40 g/piece of dough, compress it and wrap it in soy sauce. Take 80 g/piece of dough, compress it and wrap it in soy sauce. Roll it into a cylinder and start fermenting.

14. Pre-baking decoration: take 40 g/piece of fermented dough and squeeze the surface of the Mexican filling (color is optional)

15. Take 80 grams of fermented dough and squeeze it into a two-tone Mexican filling.

16. 200 on fire, 160 off fire, baking 12 minutes, 10 minutes in the middle, removing the rotating pan, baking 2 minutes (for 80 g of bread, 2 more minutes to see if the color has changed)

17. Finished product