Tang Zhong: high gluten flour 15g water 75g.

Practice: Mix the high-gluten flour and water evenly, put it in a non-stick pan and heat it with low fire, and keep stirring until the batter becomes sticky. When stirring, keep the grain temperature 65 degrees away from the fire, put it in a small bowl and cover it with plastic wrap. Refrigerate overnight, preferably within three days.

Main dough: high gluten flour 235g milk powder 10g sugar 30g dry yeast 3g whole egg liquid 38g water 50g salt 3g butter 20g.

Mexican sauce: butter 30g low gluten flour 30g normal temperature egg liquid 30g sugar powder 22g salt 1g chopped leek 10g.

Trap: Appropriate amount of dental floss and salad dressing.

Steps:

1 Pour all Tang Zhong ingredients and main dough except salt and butter into the chef's machine, knead until a uniform thick film can be drawn, add softened butter, and continue kneading until a thin and firm film can be drawn.

2 Fermented at room temperature and 28℃ to twice the size, divided into 6 portions (about 77g each) on average, rounded and relaxed 15min.

Flatten the dough after relaxation, squeeze the salad dressing, wrap the meat floss and knead it down. Ferment in a fermentor with 35 degrees and 75% humidity to double the size.

Prepare Mexican sauce when the bread is eaten twice. Soak shallots in baking soda for 65,438+00 minutes, drain and chop them as much as possible (it can keep green). Soften the butter at room temperature in advance, add the powdered sugar, stir well, and then add the whole egg liquid in batches. Stir evenly every time before adding it next time to avoid water-oil separation. Add low-gluten flour and mix well. Add chopped shallots and put them in a paper bag for later use.

5 After the dough is fermented to twice the size, the Mexican sauce is squeezed from top to bottom on the surface, sent to the preheated oven, baked at 170 and 180 degrees for 20 minutes respectively, taken out of the oven, shaken evenly, exhausted, dried by hand on a drying net, and sealed and preserved.