Honey Bean Mexican Bread
1.
To make the bread, follow the basic bread making process. Dissolve the yeast with part of the water (within the amount), mix the flour, milk powder, salt, and sugar evenly, pour in the beaten eggs, yeast water and the remaining water, and knead the dough. After continuing to knead until smooth, add softened butter and continue to knead vigorously until the expansion stage of the film can be pulled out. The kneaded dough is fermented at a temperature of 28 degrees and a humidity of 75% to 2 times its size, and then the dough is squeezed by hand to exhaust the gas. Divide the dough into 4 portions and leave to rise at room temperature for 15 minutes in the middle. (About 1 hour during the first fermentation), prepare an appropriate amount of honey red beans; after the middle of the dough is fermented, take a dough, squeeze it with your hands, hold the dough with your left hand, and put the honey red beans on the dough with your right hand; The dough is closed, and the honey red beans are wrapped in the dough. The wrapped dough is placed in a baking tray. The final fermentation is carried out at a temperature of about 35 degrees and a humidity of about 85%. It takes about 40 minutes to 1 hour
2.
During the final fermentation of the dough, the Mexican batter is prepared. Mix the softened butter with powdered sugar and salt evenly (don't beat it), add the beaten egg liquid in two times, and stir evenly. Pay attention to stir well to avoid separation of egg oil; pour in low-gluten flour and mix into a paste After the dough is finally fermented, put the Mexican batter into a piping bag, squeeze the Mexican batter on the dough in a spiral shape, and cover about 2/3 of the dough. After squeezing the batter, put it into the preheated oven for baking, preheat to 180 degrees, middle level, 15-20 minutes
Tips:
1. Honey red beans are sold in supermarkets. You can decide how much to put according to your personal preference, but you should pinch tightly to avoid cracking during the final fermentation or roasting;
2. When making Mexican batter, don't pass the butter. When squeezing the batter, cover 2/3 of the dough surface. The Mexican batter melts and flows when it is baked, eventually covering the entire surface of the bread.
