Mexican Hummus Bread

Overview

I am very lazy to make bread during this period, and it takes a long time to make bread. I am too lazy to move when I get home from get off work. The flavors sold outside are too strong and have too many additives, so I don’t want to buy them and eat them. Think about it, why don’t you make them yourself? At the very least, it tastes safer to eat if you make it yourself, without any messy additives.

Tags

• baking
• children
• breakfast
• children's day
• mexican food
• bean paste filling
• butter
• clear water
• high gluten flour
• low gluten flour
• milk powder
• whole eggs
• yeast
• boiling water
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Make the soup ingredients first. Mix 25 grams of high-gluten flour and 25 grams of boiling water to form a dough. Let cool and set aside.

   

2. 2 Put 250 grams of high-gluten flour, 30 grams of fine sugar, 2 grams of salt, 3 grams of yeast, 40 grams of whole eggs, 12 grams of milk powder, and 108 grams of water into a bread barrel.

   

3. 3 Then start the dough kneading program. After the first dough kneading program, add 25 grams of softened butter, start the dough kneading program again and knead to the expansion stage.

   

4. 4 After the dough is kneaded, cover it with plastic wrap for fermentation.

   

5. 5 After fermentation has doubled in size, take out the dough and deflate it, divide it into 10 portions and roll them into rounds, cover with plastic wrap and rest for 10 minutes.

   

6. 6 Take a piece of dough and flatten it, then add an appropriate amount of bean paste filling.

   

7. 7 Pinch and close, then roll into a round shape.

   

8. 8 Make the other ones in turn and place them on a baking sheet lined with greased paper for fermentation.

   

9. 9 While the bread is fermenting, make the Mexican batter. Prepare the ingredients, 45 grams of butter, 50 grams of powdered sugar, 40 grams of whole eggs, and 50 grams of cake flour

   

10. 10 Add powdered sugar to softened butter.

    

11. 11 Then stir evenly without whipping.

    

12. 12 Add the egg liquid three more times.

    

13. 13 After beating evenly, add the next egg liquid and beat thoroughly.

    

14. 14 Then sift in the cake flour.

    

15. 15 Blend until smooth.

    

16. 16 Then put it into a piping bag

    

17. 17 Let the dough rise until doubled in size.

    

18. 18 Pour the prepared Mexican batter onto the bread dough.

    

19. 19 Preheat the oven to 180 degrees and bake on the middle shelf for about 15 minutes.

    

20. 20 Toasted bread.