Cooking Steps

1. 

   Step1:Put the main dough except butter into the chef's machine and knead.

2. 

   Step2:Knead to the expansion stage. Put in softened butter. Continue kneading until the complete film can be pulled out.

3. 

   Step3:Take out the dough and roll it. Cover with plastic wrap and ferment for 50 minutes.

4. 

   Step4:At this time, you are going to make the inner filling of the pastry. Soften the ANGA salt free butter and put it into the container.

5. 

   Step5:Beat butter well. Add sugar and stir well.

6. 

   Step6:Add the egg liquid into the butter twice. Stir well.

7. 

   Step7:Add milk powder, salt and corn starch and stir evenly.

8. 

   Step8:Add raisins and mix well. Refrigerate.

9. 

   Step9:Make the Mexican batter on the outside of the bread. Mix the ANGA salt free butter evenly. Add the sugar powder and the egg liquid and mix evenly.

10. 

    Step10:Sift in low gluten flour and mix well.

11. 

    Step11:Put the butter batter in the decoration bag for use.

12. 

    Step12:The dough was fermented to twice its original size.

13. 

    Step13:In six. Round and relax for 10 minutes.

14. 

    Step14:Take a roll and wrap it with raisin pastry stuffing.

15. 

    Step15:Squeeze tight.

16. 

    Step16:Put it in the baking tray. After fermentation for 50 minutes, squeeze the Mexican batter on the dough. Slowly make a circle from the middle to the outside.

17. 

    Step17:Put it in the oven 180 degrees. Bake for 20 minutes.

18. 

    Step18:Baked bread. Out of the oven.

19. 

    Step19:Mexican brea