How to make Mexican bread? Crispy outside and tender inside. It's simple. Everyone loves it. Today, Mother Sun will share with you the practice of Mexican bread, which is crisp on the outside and sweet on the inside, but soft on the inside. This kind of Mexican bread should not be very delicious. Although it's called Mexican bread, it's not made in Mexico. It's an authentic domestic product. It is named Mexican bread only because the crust outside looks like a Mexican hat. Friends who are interested in Mexican bread will take a look with me!

Mexican bread needs food high-gluten flour 250g, sugar 45g, yeast 3g, salt 3g, baby milk powder 10g, raw eggs 50g, water 100g and butter 25g. Mexican sauce needs 55g butter, 48g fine sugar, 48g raw eggs and 50g low-gluten flour.

Step 1: Mix the high-gluten flour, baby milk powder, sugar, yeast, salt and raw eggs together and mix well. When putting these materials, try to separate salt from yeast, because salt will reduce the vitality of yeast.

Step two, add water and knead into dough. Don't pour all the water at once, but adjust it according to the dryness and wetness of the dough. Add butter and knead until the butter is completely absorbed.

Step 3: Knead the dough like washing sheets until the glove film is well kneaded. At the beginning, the dough is a little sticky, so you can directly choose the rolling method and then knead it until the dough is not too sticky. If there is a bread machine or a bread machine, you can use equipment instead of kneading dough by hand. Is it a little hot to rub out the film by hand in summer? The purpose is that the restaurant kitchen is not equipped with air conditioning.

Step 4, put the kneaded dough in a warm environment for the first fermentation, which can be fermented to twice the original size. The fermented dough is vented, then divided into large portions with the same size, and covered with plastic wrap 15 minutes.

Step 5: Vent the dough, knead it again and put it in a baking tray. Put it in a warm environment for the second fermentation. In order to ensure the humidity of the environment during secondary fermentation, you can put a bowl of water in the oven. Gently press the dough surface hard, and then ferment.

Step 6: Soften the butter used in Mexico into mud at room temperature, add fine sugar and stir well. Add raw eggs and mix well with an egg beater. Sift in low-gluten flour and stir until there are no wheat flour particles. Put the finished Mexican sauce in a paper bag.

Step 7: Extrude the bread dough. Bake in a heated electric oven at 170℃ for 20min. Time and ambient temperature are for reference only. You can adjust them according to your own electric oven. Crispy outside and sweet inside, soft inside, better than ordinary sweet bread.

Teach everyone to make good Mexican bread, which is tender outside and soft inside. The method is simple and deeply loved by relatives. Mexican bread and pineapple oil are somewhat similar, with a sweet skin on the outside. I like this kind of bread very much, and its sugar content is higher than that of ordinary sweet bread.