Mexican Bread
1.
Batter materials:
Butter: 40g, powdered sugar: 40g, whole egg liquid: 35g, low-gluten flour: 45g, salt: 1/2g
2.
Inset material:
Butter: 75g, powdered sugar: 30g, whole egg liquid: 30g, milk powder: 90g, corn starch: 12g, salt: 1g
3.
Dough material:
High-gluten flour: 180g, low-gluten flour: 45g, egg liquid: 45g, fine sugar: 30g, salt: 2g, yeast: 4g, water: 80g, butter: 20g
4.
Batter making:
(The batter can only be made during the second fermentation of the bread) After the butter has softened at room temperature, use an electric whisk to break it up first
5.
Then add the sifted powdered sugar and mix well with a rubber spatula
6.
Then add the whole egg liquid in batches, and be fully blended each time
7.
Then add the sifted low-gluten flour and stir evenly with a manual whisk
8.
Don’t over-mix, it will make the batter full of air and the surface is not smooth enough
9.
Making of inset milk crisps:
After the butter has softened at room temperature, use an electric whisk to break it up
10.
Then pour in the salt and the sifted powdered sugar, stir with a silicone spatula until there is no powder, then use an electric whisk to beat evenly
11.
Add the egg liquid in two portions, beating and blending thoroughly each time
12.
Add cornstarch and milk powder, and mix well with a spatula
13.
After grasping evenly with your hands, first weigh the total weight, then divide by eight, divide into 8 equal parts, knead them into a ball shape by hand, and put them in the refrigerator for later use.
14.
Bread making:
Stir all the ingredients together
15.
Stir to form a dough, add butter when you pull out a slightly thicker film, and continue to knead together
16.
Stir the dough into a transparent film shape
17.
Take out the dough and knead it round and cover it with plastic wrap (you can buckle a pot to ferment faster) for the first fermentation
18.
Good fermentation, volume expansion and softness
19.
Divide the fermented dough into 8 portions, 50 grams each
20.
Roll the dough thinly into a round cake shape, and then press it with your hands to exhaust it, and wrap it in the custard filling
21.
Pack your mouth tightly and close it
22.
After all the fillings are filled, put them in the baking tray at a distance, put the baking tray in the oven, put a small pot of hot water at the bottom of the oven (not open), and carry out the final fermentation, about an hour or so (the fermentation time will be shorter if the room temperature is high)
23.
After fermenting, take it out, put the Mexican batter in a piping bag, cut a small opening at the mouth of the bag, and squeeze the Mexican batter on the surface
24.
Put it in the oven, and bake the middle layer at 180 degrees for 15-18 minutes until the surface is golden brown.
Tips:
Let it cool down a little bit before eating. It’s best not to eat the bread right after it comes out.
