1. Prepare the ingredients for making bread with a beautiful mood...
2. Combine the wet ingredients except butter, and separate the salt and yeast to prevent it from affecting the yeast fermentation.
3. When kneading a thicker film, put in butter and continue kneading until the butter is absorbed by the dough, and knead to the expansion stage, as shown in the figure, and it is complete.
4. Put it in a basin and place it in a warm place for the first fermentation.
5. This is the material needed for the Mexican sauce. The main ingredient above is 40 grams of butter or less for the Mexican sauce. The dried chives are missing in the picture, so don't follow me to forget, I remembered to put it in later, I was pregnant for three years.
6. After the butter is softened, pour in fine sugar and beat until the volume becomes larger and the color becomes lighter. Add the egg liquid in three batches, fully whipping evenly each time, and finally put in low-gluten flour and appropriate amount of dried chives, of course it is better You can add some dehydrated carrots to make it perfect.
7. At this step, the Mexican sauce is ready and put it in a piping bag for later use. I used a fresh-keeping bag. Just make a small cut in the front. Hee hee
8. The dough that is more than twice as big has fermented. At that time, the fingers did not stick to dry flour, so the holes were not very nice. Vent the fermented flour.
9. After fully exhausting the air, divide the dough equally, about 52 grams each, divide it into seven, and let it rise at room temperature for 15 minutes.
10. Roll the proofed dough round with a rolling pin, you can also press the round with your hands directly, this is me. Haha.
11. Add appropriate amount of pork floss according to the situation
12. This is the state of wrapping the pork floss and rounding it. For the first time, a friend who doesn't know how to make it can ask the elders, because my mother often makes buns, which has benefited me a lot.
13. Place them evenly in the baking tray, paying attention to the gaps between them, because this is for the second fermentation, so don't squeeze them.
14. Put it in the oven and ferment, put in a plate of warm water, keep it moderate, because the oven comes with fermentation, I don't worry about the temperature.
15. This is good fermentation. I used it for about 50 minutes. Is it a lot bigger? The fermentation time of the dough depends on the temperature and the condition of the dough. The time used may vary, depending on your own situation.
16. On the dough, squeeze the jalapeño we made before, and squeeze it on top in circular motions.
17. Put it in the preheated oven, 180 degree middle level, 15 minutes, if you like the older one, you can extend it for two or three minutes. I like the older one. Isn’t it magical to change?
18. I like to watch the process of changing the Mexican sauce on the surface of the bread.
19. This level of surface is fine.
Tips:The time required to make bread by hand is a bit long, but it is worth considering the sharing and health of family members.
