Dough: High-gluten flour 210 grams Salt 2.5 grams
Yeast 2.5 grams Whole egg liquid 32 grams
Fine sugar 25 grams Milk powder 10 grams
Clear water 110 grams Old noodles 40g
Butter 20 grams Mexican Sauce: Butter 25 grams
Powdered sugar 20 grams Whole egg liquid 25 grams
Low gluten flour 20 grams
#changingpatternstoeatbreakfast# How to make Mexican bread #changing patterns for breakfast# Illustration of how to make Mexican bread 1

Step 1

Prepare the materials to be used. #changing patterns for breakfast# Illustration of how to make Mexican bread 2

Step 2

Put all the dough ingredients except butter into the cooking machine (cut the dough into small pieces and put it in) #changing patterns for breakfast# Illustration of how to make Mexican bread 3

Step 3

First mix at low speed to form a dough, then adjust to medium-low speed and knead until the expansion stage. The edges of the pulled-out film holes have jagged edges. At this time add butter and continue kneading. #changing patterns for breakfast# Illustration of how to make Mexican bread 4

Step 4

Knead until you can pull out a tough film. #changing patterns for breakfast# Illustration of how to make Mexican bread 5

Step 5

Form into a round ball and cover with plastic wrap before serving (temperature should not exceed 28 degrees) #changing patterns for breakfast# Illustration of how to make Mexican bread 6

Step 6

While the dough is fermentingTo make the Mexican sauce. Mix the softened butter and powdered sugar until well combined, then add the whole egg liquid in batches. Stir evenly each time before adding the next whole egg liquid. Finally, add the low-gluten flour and mix well. Put it into a piping bag and set aside. #changing patterns for breakfast# Illustration of how to make Mexican bread 7

Step 7

Let it rise to about 2 times in size. Stick flour on your fingers and poke a hole in the middle of the dough. Just make sure it doesn't collapse or shrink back. #changing patterns for breakfast# Illustration of how to make Mexican bread 8

Step 8

Divide the dough into 8 equal portions, roll into round balls and cover with plastic wrap to rest for 10 minutes. #changing patterns for breakfast# Illustration of how to make Mexican bread 9

Step 9

Take a piece of dough and flatten it with the palm of your hand. If there are any air bubbles on the edge, tap it with your hands. #changing patterns for breakfast# Illustration of how to make Mexican bread 10

Step 10

Then make it into a round ball like a steamed bun (you can fill it with filling or not. I happened to have some leftover coconut filling at home so I wrapped it in it) #changing patterns for breakfast# Illustration of how to make Mexican bread 11

Step 11

After the shaping is completed, place them into Yangchen's 11-inch shallow baking pan, cover with plastic wrap and proceed to the second rise (the temperature of the second rise should not exceed 38 degrees). #changing patterns for breakfast# Illustration of how to make Mexican bread 12

Step 12

Let it rise to about 2 times in size. Apply flour to your fingers and press it until it slowly springs back. #changing patterns for breakfast# Illustration of how to make Mexican bread 13

Step 13

Preheat the oven to 180 degrees in advance and pour the Mexican sauce on the dough. #changing patterns for breakfast# Illustration of how to make Mexican bread 14

Step 14

After the oven is preheated for 10 minutes, put the dough into the oven (the second from the bottom of the four-layer oven) and bake in the oven at 170 degrees for 20-25 minutes. The specific time depends on the coloring of the dough. #changing patterns for breakfast# Illustration of how to make Mexican bread 15

Step 15

Baked and out of the oven. #changing patterns for breakfast# Illustration of how to make Mexican bread 16

Step 16

Finished product picture#changing patterns for breakfast# Illustration of how to make Mexican bread 17

Step 17

Finished product picture #吃吃breakfast in a different way# Cooking skills of Mexican bread

1. After the Mexican sauce is made, do not expose it to the sun, as it will become thinner. 2. It is best to reserve a little amount of liquid in the dough and adjust it according to the state of the dough when kneading. 3. Each oven has different temperaments, and the baking temperature and time are for reference only.