How to make Mexican bread

• 

  1.Mix the soup ingredients (25g high-gluten flour + 25ml boiling water) into a dough and let cool

• 

  2.Put the main dough ingredients except butter into the bread machine and start the dough mixing program

• 

  3.a After the dough mixing process is completed, add softened butter and start the dough mixing process again to knead to the expansion stage

• 

  4.Carry out basic fermentation 2-2.5 times in size

• 

  5. Deflate the fermented dough and divide it into 8- 10 equal portions, roll into balls, cover with plastic wrap and let rest for 10 minutes

• 

  6.At this time prepare the Mexican batter, Soften butter

• 

  7.Add powdered sugar and stir evenly without whipping

• 

  8.Add the whole egg liquid in 3 times, stir well each time and then add 1 more egg liquid

• 

  9.Sift in low-gluten flour

• 10.Stir until smooth

• 

  11. Mixed Mexican batter Put in a piping bag and set aside

• 

  12.Put the dough into a baking tray lined with greaseproof paper for secondary fermentation.The time is about 40 minutes (temperature 38℃, humidity 85%)
  
  After the dough is fermented, squeeze the batter onto about 1/3 of the bread dough

• 

  13. Preheat the oven to 180 degrees, set the middle layer, and bake for about 15 minutes until the surface is golden.

• 

  14.～

• 

  15.Let cool and store in a sealed bag