Random thoughts: Soft bread, fragrant crust, the aroma fills the house when baked, it’s so delicious
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Ingredients: Mexican sauce → butter 46g, sugar 26g, 42g eggs, 46g cake flour, Polish → high-gluten flour 75g, 75g water, fresh yeast 3g, main dough → high-gluten flour 175 grams, 5 grams of milk powder, 62 grams of water, 20 grams of sugar, 3 grams of salt, 25 grams of eggs, 6 grams of fresh yeast, 23 grams of butter
Steps:
1️⃣ Stir the Polish ingredients with chopsticks and mix evenly, let it sit at room temperature until there are bubbles on the surface
2️⃣ Put the Polish seeds and the main dough ingredients except butter into the chef , knead out a rough film, add butter, knead until the butter is completely absorbed, round up, put in a basin, cover with plastic wrap, and ferment in a warm place until it doubles in size
3️⃣ Soften the butter, add sugar and mix well, add egg liquid in batches and mix well, add cake flour, mix well to make a paste, put it into a piping bag and set aside
4️⃣ Fermented dough Deflate the dough, divide it into 8 parts, roll it into a round shape and place it on a baking sheet lined with greaseproof paper. Place it in a warm and humid place to ferment until it doubles in size
5️⃣ Preheat the oven to 200 degrees. Spread a layer of Mexican sauce in circles on the surface of the fermented dough
6️⃣Place the middle and lower racks of the preheated oven at 180 degrees Celsius and bake for 18 minutes
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tips:
① Reserve 10-15 grams of water
② The Mexican sauce must be mixed until it can be easily squeezed out
③ After the color is satisfied, cover it with tin foil
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