Milk170g

30 grams of whole egg liquid

Sugar10g

3 grams of salt

300 grams of high powder

20g milk powder

Yeast 5g

20 grams of butter

50g whole egg liquid

50g white sugar (powdered sugar)

50g butter

Low powder 70g

Production steps

Put the dough ingredients except butter into the bread machine and knead the dough for 20 minutes.

The butter in the dough and the butter in the Mexican peel softened when they were taken out of the refrigerator.

After kneading the dough for 20 minutes, add softened butter and knead for another 20 minutes, and the butter will become soft without melting.

After kneading the dough, take it out, knead it by hand for a while, put it in a large bowl, cover it with plastic wrap and ferment.

While the dough is fermenting, prepare the Mexican sauce and put the powdered sugar (sugar can be used without powdered sugar) with the eggs.

Stir well, add softened butter and stir well.

Sift in low-gluten flour and mix well.

Frame the flower bag for later use.

The dough is fermented to twice its size.

Take out the dough and exhaust it, then divide it into 8 equal parts, knead it round, cover it with plastic wrap and relax for 10 minutes, and then finalize the dough.

Secondary fermentation to double the size.

Take out the dough, squeeze it with Mexican sauce and bake it in the oven.