A friend’s stand mixer broke down during kneading, so I received half-kneaded dough. After freezing it initially, I thawed and hand-kneaded the 900g dough in the evening—a tiring process.
The kneaded dough was refrigerated for fermentation overnight without a specific plan. The next day, I found the cold-fermented dough had risen perfectly, inspiring me to make braided bread. To enhance the plain appearance, I added a Mexican-style topping. Having only made Mexican bread twice before for exam practice, this was a pleasant experiment. Below is a simplified sharing. Since the dough formula wasn’t mine, I’ll focus on the Mexican topping ratio, which covers 10 bread portions (90g dough each). Adjust quantities as needed. Ingredients for Mexican Bread Topping: – Butter: 90g – Powdered Sugar: 40g – Low-Gluten Flour: 80g – Whole Egg Liquid: 100g Instructions: 1. Deflate the fermented dough, divide into portions, shape, and allow for second fermentation. 2. Prepare the topping: Soften butter, mix with powdered sugar until smooth (slightly pale). Sift in flour and blend. Gradually incorporate egg liquid in 3-4 batches, fully absorbing each addition to prevent separation. 3. Transfer the smooth mixture to a piping bag. After second fermentation, brush bread with egg wash, add nuts if desired, and pipe the topping. 4. Preheat oven to 180°C. Bake at 190°C (upper heat) and 180°C (lower heat) for ~20 minutes until golden. Shield with foil if over-browning. 5. After 10 minutes of baking, check progress. 6. Upon removal, tap the pan and seal bread after cooling. 7. Consume when warm—the crispy topping is delightful. 8. The bread achieves good texture and shreddability.
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