Dough material:

High gluten flour (bread flour) 200g

Milk (normal temperature) 90g

Whole egg liquid 30g

Cream 25g

Sugar 20g

Salt 2g

Salt-free butter 12g

Yeast (for bread) 3g

Filling material:

Proper amount of homemade floss

Appropriate amount of salad dressing

Surface sauce:

Salt-free butter 25g

Sugar powder 25g

Whole egg liquid 25g

Low gluten flour (cake flour) 25g

Shredded chives and shredded seaweed.

Proper amount of white sesame

How to make Mexican fluffy buns?

Except butter, the dough materials are put into the bread machine for a kneading procedure, and then the dough is kneaded to the expansion stage by the post-oiling method. Without taking out the dough, the dough is fermented to twice its size by using the residual temperature of the bread machine, and then it is taken out for venting. I like to knead it by hand for about 10 minutes after venting until the dough is smooth, so that the made buns are beautiful and delicious. The kneaded dough is divided into 8 pieces with uniform size and covered with plastic wrap for relaxation 15 minutes.

When the dough is fermented, let's make chive Mexican sauce: add fine sugar to the butter softened at room temperature and stir until the color becomes lighter and the volume becomes larger; Add a small amount of whole egg liquid several times and stir evenly; Sift in low-gluten flour and mix well with a scraper; Add chopped chives and seaweed, mix well, cover with plastic wrap and store in the refrigerator.

Roll the loose dough into a round shape, turn it over and put the floss mixed with salad dressing (you can also add some seaweed if you like, I don't add salad dressing, but it's better to wrap it). Put the wrapped buns on the baking tray, cover with plastic wrap, put hot water on the bottom of the oven, and put the baking tray in the middle of the oven for final fermentation.

Put the prepared chive Mexican sauce into a paper bag, cut a small mouth at the top, draw a circle from the center on the surface of the fermented bread, squeeze the chive Mexican sauce evenly and sprinkle with white sesame seeds.

Put it in the middle layer of the preheated oven at 180℃, bake it up and down for 18 minutes, pay attention to observation, and cover it with tinfoil after coloring.

Tips

1. The water absorption of flour is different, so please adjust the water quantity according to the actual situation.

2. Don't squeeze too much black sago sauce. The amount I give is just right. Just divide it evenly among eight buns. When baking, the butter will melt and naturally wrap the whole bread.

3. The stuffing can be changed into red bean paste, honey beans, etc. according to everyone's preference, and it is delicious without stuffing.