Cooking Steps

1. 

   Step1:The bread body can be made according to the basic production process of bread. Dissolve the yeast in part of the water. Mix the flour with milk powder, salt and sugar. Pour in the broken eggs, yeast water and the rest of the water. Knead the dough. Continue to knead until smooth. Add softened butter. Continue to knead vigorously until the film can be pulled out of the expansion stage. The dough is fermented to twice the size at 28 ℃ and 75% humidity. Then the dough is squeezed by hand and the air is discharged. Divide the dough into 4 parts. Ferment at room temperature for 15 minutes. (about 1 hour at first fermentation

2. 

   Step2:Prepare some honey red bean

3. 

   Step3:When the dough is fermented in the middle, take a dough and flatten it by hand.

4. 

   Step4:The left hand holds the dough. The right hand puts the honey red bean on the dough

5. 

   Step5:Close the dough with your right hand. Wrap the honey red beans in the dough.

6. 

   Step6:The wrapped dough is put into the baking tray. At a temperature of about 35 ° C and a humidity of about 85%, the final fermentation is carried out. The dough can be fermented to twice the size. It takes about 40 minutes and an hour.

7. 

   Step7:During the final fermentation of the dough. Prepare the Mexican batter. Beat the softened butter with sugar and salt (do not beat

8. 

   Step8: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.

9. 

   Step9:Pour in the low gluten flour. Stir to make a paste, then make a Mexican paste.

10. 

    Step10:After the dough is finally fermented, put the Mexican batter into the mounting bag. Screw out the Mexican batter on the dough. Make it to cover about 2 / 3 of the dough. After squeezing the batter, put it into the preheated oven for baking.