Scallion Mexican Bread

Scallion Mexican Bread

by petrus

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Be sure to eat it while it's hot, the Mexican-flavored bread that makes you want to eat it.
The crispy outer skin is full of Mexican flavor, and the meat floss inside is broken into a star shape, which has both beauty and connotation.

Scallion Mexican Bread

1. The ingredients for the old noodles are mixed evenly and kept in the refrigerator overnight.

Scallion Mexican Bread recipe

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.

Scallion Mexican Bread recipe

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.

Scallion Mexican Bread recipe

4. Knead into a smooth dough, put it in the fermentation box and refrigerate it for 1-2 hours.

Scallion Mexican Bread recipe

5. To make Mexican sauce: soften the butter, add powdered sugar and stir well.

Scallion Mexican Bread recipe

6. Add the egg liquid in portions, stirring well each time, and then add the next time.

Scallion Mexican Bread recipe

7. Add the egg liquid in portions, stirring well each time, and then add the next time.

Scallion Mexican Bread recipe

8. Add dried green onion, mix well, put in a piping bag for later use.

Scallion Mexican Bread recipe

9. Take out the dough and cut into small pieces, add yeast, and cut into small pieces of butter.

Scallion Mexican Bread recipe

10. Take out the dough and cut into small pieces, add yeast, and cut into small pieces of butter.

Scallion Mexican Bread recipe

11. Round, put in a baking tray at room temperature for a fermentation.

Scallion Mexican Bread recipe

12. The dough has doubled in size.

Scallion Mexican Bread recipe

13. Divide equally into 6 portions, each about 110 grams, and relax for 15 minutes.

Scallion Mexican Bread recipe

14. Take a piece of dough, flatten it, put an appropriate amount of pork floss, and squeeze the salad dressing.

Scallion Mexican Bread recipe

15. Wrap it by pinching the steamed bun, and squeeze it tightly.

Scallion Mexican Bread recipe

16. Wrap it by pinching the steamed bun, and squeeze it tightly.

Scallion Mexican Bread recipe

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.

Scallion Mexican Bread recipe

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.

Scallion Mexican Bread recipe

19. When it is hot, the crispy skin and the meaty fillings will satisfy you in one bite.

Scallion Mexican Bread recipe

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.

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