墨西哥面包 Mexican Bun

┃甜面包团材料┃
A: 高筋面粉230克、低筋面粉60克、幼糖50克、盐2克、即发酵母13克、牛油30克、白油25克、奶粉17克
B: 鲜奶油-植物性26毫升、炼奶20毫升、鸡蛋½粒、冷水
110毫升
┃馅料┃
适量牛油、葡萄干
┃墨西哥酱料┃
低筋面粉85克、蛋1粒、幼糖65克、马芝琳95克、咖啡粉1½茶匙、咖啡香精2茶匙
┃墨西哥酱料做法┃
将全部酱料搅拌均匀即可。
┃做法┃
1. 将所有材料A倒入搅拌器混合。用慢速度以“J”型搅拌器搅拌，慢慢加入材料B搅拌1分钟。（图1）
2. 用中速再搅拌大约12至13分钟。
3. 倒出面团，盖着让面团休息10分钟。
4. 稍微拉长面团然后对折，然后用大碗盖上面团，再休息5分钟。
5. 将面团切为1粒50克然后搓圆。放在桌上盖着5分钟。（图2）
6. 取一粒面团，包入少许牛油与葡萄干，放在烤盘上，让它发酵约30分钟。（图3-4）
7. 30分钟后在面包挤上墨西哥面料，放入烘炉中层，以
上下火190℃烘10-15分钟，或至金黄色。（图5-7）

┃INGREDIENT┃
A: 230g high protein flour, 60g low protein Flour, 50gcastor sugar, 2g salt, 13g instant yeast, 30g butter,
25g shortening,17g milk powder
B: 26ml fresh cream-non dairy, 20ml sweetened creamer
milk, ½ no’s egg (grade A), 110ml cold water
┃FILLING┃
Some butter and raisin
┃MEXICAN TOPPING┃
85g low protein flour, 1 egg (grade A), 65g castor sugar, 95g
margarine, 1 ½tsp Nescafe powder, 2tsp coffee Flavor
┃TO PREPARE MEXICAN TOPPING┃
Mix all topping ingredients till even. (pic 1-2)
┃METHOD┃
1. Combine all iIngredients A in a mixing bowl and mix well by using”J hook” at low speed and pour in the
Ingredients B slowly, beat for 1 minute. (pic 1)
2. Change the mixer speed to medium speed and beat for approximately 12-13 minutes.
3. Remove dough, make it into ball shape, cover with a big
bowl and rest for 10 minutes.
4. Stretch your dough and fold, cover and rest for another 5 minutes.
5. Divide the dough into 50gm each portion and shape them into small balls, cover dough with a big bowl and
rest for 5 minutes.(pic 2)
6. Wrap each dough with some margarine and raisin, placeon oven tray and rest for 30 minutes.(pic 3-4)
7. Combine all mexican topping ingredients in a mixer. Squeeze the mexican topping on top of the dough, bake
at temperature 190℃ with top and bottom heat, put in the middle of the oven for 10-15 minutes or till golden
brown. (pic 5-7)