Hummus Mexican Bread

by Han Bao de mom

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

I used the middle method for the bread dough, which is super soft and delicious.
Middle seed material: 300g high-gluten flour; 250g water; 6g yeast;
Main dough ingredients: 200g high-gluten flour; 40g sugar; 4g salt; 2 eggs; 20g corn oil;
Ingredients for Mexican sauce: 28g powdered sugar; 28g butter; appropriate amount of salt; 30g low powder; 27g eggs"

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

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