Cooking Steps

1. 

   Step1:20G high powder, add 100g clear water and stir evenl

2. 

   Step2:Heat in a small fire, stir while heating, and turn off the fire when it becomes paste. After it is placed and cooled at room temperature, it can be weighed and used

3. 

   Step3:After oil method, knead the dough until it can be pulled out and covered with fresh-keeping film

4. 

   Step4:Fermentation at room temperature (2830 ℃) for about 50 minutes one point five two Double the size. Stick in the flour with your fingers. The dough will not shrink or collapse.

5. 

   Step5:The basic fermentation of dough is completed. Take it out. Exhaust. Divide it into 10 parts. Knead it round. Cover with plastic film and relax for 15 minutes

6. 

   Step6:Take a piece of dough, flatten it, roll it into an oval shape

7. 

   Step7:Turn it over. Put jam on it

8. 

   Step8:Roll up; press on both sides; close up and press tightly

9. 

   Step9:Make it olive shaped. Put it in a tin lined baking tray. Put it in the oven for fermentation. Beat it to the fermentation stand. Put in a bowl of hot water. Ferment for 40 minutes (at this time, start to get the Mexican batter)

10. 

    Step10:Fermentation complete. Remove the baking tray and hot water. Preheat the oven 180 degrees

11. 

    Step11:Cut butter into small pieces in advance. Soften and add sugar and salt

12. 

    Step12:Beat the softened butter with sugar and salt (do not beat)

13. 

    Step13:Add the broken egg mixture twice

14. 

    Step14:Stir well. Be careful to mix well to avoid separation of egg oil

15. 

    Step15:Pour in low gluten flour. Mix to make a paste, then make a Mexican paste

16. 

    Step16:After the dough is finally fermented, put the Mexican batter into the flower mounting bag

17. 

    Step17:Put the Mexican paste on the dough. Not too much, because when heated, the Mexican paste will melt and then cover the bread

18. 

    Step18:Put it into the preheated oven. Heat up and down. Middle layer. 180 degrees. 18-20 minutes