Mexico Buns 墨西哥麵包

Planning always behind changes.

Received a sad news from friends, it could lead to the changes of my planning. I realised that don't too over rely on planning, always observe further. Sometimes changes will hint you on something that you almost forget.

I've forgotten appreciation this 2 years, when i'm luckily enjoy my current life, my comfortable zone, the sense of appreciation is far behind me, i'm the one left it behind.

I assume my plan is perfect, but unthinkable happened. I wanted to fight for something which is my responsible to carry on, i planned it, i'm looking forward it but....it just changed, or, may be, the changes might be voidable, i perhaps.

I realised, always appreciate what you're given the chance to do, it might be tough, it might be last time though.



麵包體：
一般麵包做法。

內餡：
奶油（每粒麵包15-20g左右，依個人喜好）；
麵包第一次發酵完畢後，分割成8粒，每粒包入奶油，搓圓，擺上烤盤放入密室發酵第二次。

上層餡料：
奶油 60g, 糖 60g, 蛋 1粒, 低粉 90g, 即溶咖啡 1包（加1茶匙熱水攪拌）；
1. 奶油室溫軟化，加糖攪拌均勻。
2. 分2-3次加入蛋液，每加一次都要攪拌均勻。
3. 加入過篩的低粉，拌勻即可，無需攪太久。
4. 把餡料裝進擠花袋。
5. 取出第二次發酵完畢的麵包，把餡料順著圈圈，密密滿滿的擠在麵包上，要過面積的一半烤出來的麵包才會有滿滿的上層餡料。
6. 放入已預熱180度的烤箱，烤20分鐘，要烤至上層餡料乾了才會香脆。