Material: the formula can make 6 loaves of bread

Tang Zhong: 15g of high-gluten flour and 75g

Practice: mix the high-gluten flour and water evenly, heat it in a non-stick pan with low heat and keep stirring until the batter becomes sticky, and when it is stirred, the grain temperature appears to be 65 degrees away from the fire. Put it in a small bowl and cover it with plastic wrap and refrigerate for later use. It is better to refrigerate overnight (used up in three days)

Main dough: high-gluten flour 235g milk powder 1g sugar 3g dry yeast 3g whole egg liquid 38g water 5g salt 2g

Mexican sauce: butter 3g low-gluten flour 3g egg liquid 3g sugar powder 22g salt 1g finely chopped chives 1g

Entrainment: appropriate amount of minced meat and salad dressing

Steps:

1 Mix all Tang Zhong and main dough.

2 was fermented at room temperature of 28 degrees to twice its size, divided into 6 portions (about 77g each) on average, rounded and relaxed for 15 minutes.

3 after relaxation, pat the dough flat, squeeze the salad dressing, wrap the meat floss, and pinch it down. Put it in a fermentation tank at 35 degrees and 75% humidity and ferment it to twice the size.

4 prepare Mexican sauce when bread is served twice, soak shallots in baking soda for 1 minutes, drain and chop them as much as possible (it can keep green), soften butter at room temperature in advance, add powdered sugar, mix well, and then add whole egg liquid in batches, and mix well every time before adding 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 surface is squeezed with Mexican sauce from top to bottom, and then it is sent to a preheated oven, baked at 17 degrees and 18 degrees for 2 minutes, then discharged from the shaker, aired on a drying net to hand temperature and sealed for storage.