Name: Honey Bean Mexican Loaf
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 40g Sugar; 4g salt; 35g Egg liquid; 190g milk; 35g condensed milk; 35g butter; 4g yeast; Some Honey Red Beans; 30g Powdered sugar

Honey Bean Mexican Loaf

by Little Chef's Fragrance

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Everyone who loves food and baking knows that baking brings us not only the enjoyment of taste and visual impact, but also the joy of success and the happiness of giving!
When a spoonful of flour is stirred into a piece of dough, and then baked into a chubby and fragrant bread, that kind of feeling, only if you try it yourself, will you understand the fun.
The little chef loves baking, and since the addition of Bai Tsui's bread machine and oven at home, his love for baking has increased day by day. Baicui makes baking more convenient and successful, and makes baking happier and happier!
To make bread, I like to try various recipes, change all kinds of tricks, aim at the different preferences of my family and relatives, and use my eternal love to make ever-changing bread, which will bring joy to children and to lovers. Happiness, health to parents, and sweetness to friends!
Today, I will share with you a delicious bread---Mexican honey bean loaf

I made this bread many times. This time, somehow, after making it and cutting it open, the honey beans showed a heart shape. I took a picture of the one I liked. "

Honey Bean Mexican Loaf

1. The milk is poured into the bread bucket.

2. Pour the egg liquid into the bread bucket.

3. Pour the condensed milk into the bread bucket.

4. Pour the sugar into the bread bucket.

5. Pour the salt into the other corner.

6. Pour in high-gluten flour.

7. Press a hole in the middle with your fingers, and pour the baking powder.

8. Start the kneading program, take out a small piece of dough, at this time the dough has reached the complete stage.

9. Add softened butter and start a dough mixing program for 23 minutes.

10. After kneading the dough, take out a piece of dough to see if it has reached the expansion stage, which is commonly known as a "glove".

11. Take out the mixing rod from the bread bucket and arrange the dough slightly. Cover with plastic wrap. Start the fermentation phase. The first fermentation in winter takes about an hour and a half. Ferment to double the size. Take out the exhaust, divide into four equal parts, roll round and let stand for 10 minutes.