Cooking Steps

1. 

   Step1:1. Put 250g water, 100g sugar, 2 eggs (about 100g, not enough cream) and 10g yeast into Xiaomei main pot. Stir at 2 minutes / 37 degrees / speed 3.

2. 

   Step2:1. Add 500g high powder and 20g milk powder. Time: 30s. Speed: 3 gradually increase to 6mix. Add 5g salt. Knead for 10min. 2. Add 50g butter after softening at room temperature and knead for 5min. 3. Take out the whole dough and put it into a large bowl. Put some oil in the bowl and ferment for the first time. About 50 minutes.

3. 

   Step3:Divide the fermented dough into 14 equal parts, 65g each. Do not exhaust deliberately. Gently round. Cover with plastic film and relax for 1520 minutes.

4. 

   Step4:Put the relaxed dough into the paper tray. Put it into the fermentation tank for 2 rounds. Put a bowl of hot water on the bottom layer. Increase the humidity and temperature. About 7090 minutes.

5. 

   Step5:At the end of the second engine, start to make Mexican sauce. Put eggs, oil, sugar powder and medium gluten flour in turn. Mix the ingredients 1-1-1-1. Then mix. Put the mixed Mexican sauce into the decoration bag. Cut a small mouth. Preheat the oven for 170 degrees.

6. 

   Step6:The state after the second engine.

7. 

   Step7:Jam on top of the bread. Circle in the middle. Top.

8. 

   Step8:170 degrees. 15 minutes.

9. 

   Step9:The toast is very soft.