Scallion Mexican Bread
1.
The ingredients for the old noodles are mixed evenly and kept in the refrigerator overnight.
2.
The main dough part, except the butter and yeast, is put into the cook machine, and the old noodles are cut into small pieces and put in.
3.
The main dough part, except the butter and yeast, is put into the cook machine, and the old noodles are cut into small pieces and put in.
4.
Knead into a smooth dough, put it in the fermentation box and refrigerate it for 1-2 hours.
5.
To make Mexican sauce: soften the butter, add powdered sugar and stir well.
6.
Add the egg liquid in portions, stirring well each time, and then add the next time.
7.
Add the egg liquid in portions, stirring well each time, and then add the next time.
8.
Add dried green onion, mix well, put in a piping bag for later use.
9.
Take out the dough and cut into small pieces, add yeast, and cut into small pieces of butter.
10.
Take out the dough and cut into small pieces, add yeast, and cut into small pieces of butter.
11.
Round, put in a baking tray at room temperature for a fermentation.
12.
The dough has doubled in size.
13.
Divide equally into 6 portions, each about 110 grams, and relax for 15 minutes.
14.
Take a piece of dough, flatten it, put an appropriate amount of pork floss, and squeeze the salad dressing.
15.
Wrap it by pinching the steamed bun, and squeeze it tightly.
16.
Wrap it by pinching the steamed bun, and squeeze it tightly.
17.
It is fermented in an environment with a temperature of 33 degrees and a humidity of 75% to double the size, and squeezed with Mexican sauce.
18.
It is fermented in an environment with a temperature of 33 degrees and a humidity of 75% to double the size, and squeezed with Mexican sauce.
19.
When it is hot, the crispy skin and the meaty fillings will satisfy you in one bite.
Tips:
1. The flour is frozen overnight, and the eggs and liquid part are frozen in advance.
2. This article adopts the hydration method to control the temperature of the dough center not to exceed 26 degrees.
3. The octagonal mold is used in the article. If there is no mold, use a golden pan to bake it.
