September 13, 2013 - 2:09am
Bread with Mexican sauce
Coffee powder is added to the Mexican sauce to enrich the flavour of the bread.
I put the Mexican sauce in a bag, and push it in a circle on the bread. When the temperature is up, the sauce is melted and will cover the whole body of the bread. Yummy!
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not really but it sounds good, which sauce did you use - there are so many? The coffee addition was a stroke of genius as some highly secret Mexican sauces have coffee, both brewed and grounds in them I hear. What does the crumb look like? I love the gorgeous holey pinpricks in the crust. How did you manage those?
Well done!
Thank you for your comment. I attach more photos to this blog and I think will help you understand how I manage this. The crumb is great~
gool way to make holes on the outside. I would have never guessed the hot sauce was on the outside. Well done.
Could it be an ice pick holes? I sometime do that with my rye bread when it is to wet to score.
Not ice pick holes. These holes are formed naturally when the temperature is up. :)
When I saw "Mexican sauce" I thought this was going to be a savory type like salsa or mole. But looking at the pic, I'm guessing that this is similar to the sugar plus butter or shortening mixture atop pan dulce (e.g.1/2 cup sugar, 2/3 cup flour, 4T butter, mixed; stir in 2 egg yolks -- from internet, untested); however, you've made it liquid enough to pipe it. And then the bread is probably a lightly sweet egg bread. Is that right?
Bingo! You are quite an expert at that. I'm only a beginner, so there is more to learn. Keep in touch~ :)
No, I'm not expert, having made pan dulce only once, but I have eaten it often in Mexico. Your results are really great! Good job!