High gluten flour
How to make Mexican bread
Put the gluten flour, milk powder, water, egg wash (25 grams), yeast powder into the chef’s machine and beat in first gear until holding a ball, the 4th gear to beat the semi-expanded state (dough smooth), then add softened butter and salt, 4th gear until fully extended (commonly known as the glove film, you can pinch a piece in the hand and slowly pull, rupture the hole in the edge of the neat and almost ready)
Divide the dough into 50-60g portions (for the amount here I divided it into 55g 8 portions) and place in a round. On a baking sheet, ferment in the oven (with a bowl of water under the oven) until 1.5 to 2 times the size (about 40-60 minutes)
Fermentation time to deal with the Mexican peel: after the butter is softened, add the sugar, fully whipped (butter becomes lighter in color, volume expansion), a small number of times add the egg mixture fully whipped, and finally add the cake flour and mix evenly into a piping bag for later use, do not mix for too long, or the gluten will rise.
Remove the fermented dough from the oven and squeeze the Mexican crust over the surface of the dough, using the recipe amount for 8 doughs.
Place in the oven, top at 180, bottom at 160 and bake for about 15 minutes.