Hummus Mexican Bread
1.
Mix the Chinese materials
2.
Slowly add water and mix well, do not knead. Keep in the refrigerator for more than 15 hours
3.
Bread ingredients
4.
Put all the ingredients of the main dough except corn oil into the bread bucket, and start the kneading process
5.
Add the noodles in batches during the kneading process
6.
The state after the first dough-making procedure ends
7.
Add corn oil and start the kneading process again
8.
When the dough is pulled apart, a tougher and harder film will be formed. Stop the dough mixing process
9.
It is rounded up and fermented with plastic wrap. It can be taken out and fermented. I was lazy today and fermented directly in the bread bucket.
10.
Fermented to double size
11.
Turn on the bread maker and dough program to exhaust gas
12.
Take out the dough and divide it into equal parts
13.
Pack the right amount of red bean paste
14.
Close down, round
15.
After all is done for secondary fermentation
16.
To make Mexican sauce, add the softened butter to the powdered sugar and stir evenly, don’t whip, don’t stir too much
17.
Add salt and stir well, just a little bit of salt is enough
18.
Add the beaten egg liquid in portions and mix well
19.
Sift in low-gluten flour and mix well
20.
Put the prepared Mexican sauce in a piping bag
21.
Squeeze the jalapeño onto the fermented dough
22.
Preheat the oven, fire 180 up and down, and put it into the preheated oven for about 20 minutes.
23.
Finished product
24.
Finished product
25.
The surface is crispy and the inside is soft, very delicious