Meat floss Mexican

Meat floss Mexican

Overview

The bread I made today is covered with a layer of Mexican sauce. The surface is baked and crispy and sweet. The combination of the soft bread makes the bread rich in texture. I have made it once before and my dad said that the crispy pastry tastes very good, so I have been thinking about making it again. This time, I also took a picture of the process

Tags

Ingredients

Steps

  1. Beat the softened butter and icing sugar until smooth

    Meat floss Mexican step 1

  2. Add the beaten egg liquid in portions and mix well

    Meat floss Mexican step 2

  3. Pour in low-gluten flour and mix into a paste

    Meat floss Mexican step 3

  4. Put the Mexican batter into a piping bag and refrigerate until ready to use

    Meat floss Mexican step 4

  5. Knead the dough with the post-oil method until it reaches the expansion stage and ferment at room temperature until it is 2-2.5 times in size

    Meat floss Mexican step 5

  6. Deflate the dough and divide it into three equal parts to proof for 15 minutes

    Meat floss Mexican step 6

  7. Take one portion, flatten it, roll it into a ball and put it into the meat floss

    Meat floss Mexican step 7

  8. Place the dough in a warm and humid place for secondary fermentation

    Meat floss Mexican step 8

  9. Cover 2/3 of the dough surface with the Mexican sauce in a spiral form and place in the middle rack of a preheated 180 degree oven for 15 minutes

    Meat floss Mexican step 9