traditional sweet bread, paired with Hong Kong-style pineapple bread , using butter, sugar and a small amount of flour to make a slurry of sweet batter, spread it on the dough and bake it. The soft bread with crispy sweet cap is also a traditional bread that is very common in the streets of Taiwan.
Ingredients:
Overnight dough: high-gluten flour , 75 grams of room temperature water, 75 grams of instant yeast, 0.5 grams
Main dough: 175 grams of high-gluten flour, 45 grams of vanilla sugar, 3 grams of sea salt, 3 grams of instant yeast, 95 grams of milk, 10 grams of milk powder, 20 grams of unsalted butter
Pastry : 60 grams of unsalted butter, 60 grams of powdered sugar, 60 grams of egg liquid, 60 grams of low-gluten flour
1. Prepare the ingredients for the bread. Mix the overnight liquid dough (mix all the ingredients evenly the night before and let it sit at room temperature for 30 minutes, then put it in the refrigerator for later use) and the main dough ingredients. Stir into a ball (the unsalted butter is added last) and stir until it reaches the expansion stage. Then take it out and let it ferment for 60 minutes.
2. Take out the dough and divide it (60 grams each) into balls and ferment for 10 minutes. Prepare the ingredients for the puff pastry. Mexican bread soufflé sauce: Mix the powdered sugar and softened unsalted butter with a mixer until evenly mixed, then add the egg liquid in batches and mix well, then put it into a piping bag and set aside.
3. Shape the dough again and put it into a container for 60 minutes. Spray a little water on the surface, squeeze the pastry paste, and bake in a preheated oven (180/200) for 16 to 18 minutes (the oven temperature of each oven is different. Please judge the baking time according to the oven temperature of each oven). The crispy surface Mexican bread comes out of the oven beautifully~
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