Mexican honey bean buns

Mexican honey bean buns

Overview

I made a delicious bread a long time ago~ I’ll make it when the weather gets cooler!

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Ingredients

Steps

  1. After the dough is mixed and rounded, cover it with plastic wrap at 25 to 28 degrees for basic fermentation. Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

    Mexican honey bean buns step 1

  2. Press and release the air, then roll into 12 rounds and let relax for about 5-10 minutes.

    Mexican honey bean buns step 2

  3. Take a piece of dough, flatten it and wrap it with an appropriate amount of honey beans.

    Mexican honey bean buns step 3

  4. Wrap everything in turn and cover with plastic bags for secondary fermentation.

    Mexican honey bean buns step 4

  5. Mix the Mexican batter evenly and do not over-beat it, otherwise the surface will look rough after baking. Add the egg liquid in batches. Finally add the flour and mix until smooth.

    Mexican honey bean buns step 5

  6. Fermented bread dough.

    Mexican honey bean buns step 6

  7. Put the Mexican batter into a piping bag and pipe it onto the bread in circles.

    Mexican honey bean buns step 7

  8. Preheat the oven to 180℃ for about 20 minutes (time and temperature are for reference only)

    Mexican honey bean buns step 8

  9. Take out of the oven and let cool on a wire rack.

    Mexican honey bean buns step 9

  10. The crust is crispy when eaten the same day.

    Mexican honey bean buns step 10