Cooking Steps

1. 

   Step1:To make a Mexican batter - beat the softened butter with sugar and salt (do not beat).

2. 

   Step2:Add the broken egg liquid in two times, and mix it evenly. Pay attention to fully mix it to avoid the separation of egg oil.

3. 

   Step3:Pour in low gluten flour.

4. 

   Step4:Mix it to a paste, and it's Mexican paste.

5. 

   Step5:Sweet potato bread making process - making sweet potato puree - steaming sweet potato slices, mashing into puree, adding 80g fresh milk oil and stirring evenly.

6. 

   Step6:All the ingredients except butter are well mixed and made into a smooth dough.

7. 

   Step7:After the oil method, add butter and continue to knead until the dough enters the expansion stage, that is, the dough can pull out a thin layer of film; put it into a container for fermentation until the dough is twice the original size.

8. 

   Step8:Take out the exhaust gas, divide into 5 parts, continue to wake up for 15 minutes; put the cut dough into a closed and moisturizing environment for the second fermentation. Take it out when it's twice the size.

9. 

   Step9:After the dough is finally fermented, muddle up the Mexican flour on the top of the bread body and cover half of the dough. (during baking, Mexican batter will melt and drip due to high temperature until it covers the whole bread.)

10. 

    Step10:Baking - preheat oven. 180 degrees. Middle layer. Heat up and down for 20 minutes.