Cooking Steps

1. 

   Step1:Mix the high gluten flour and cocoa powder and sift the

2. 

   Step2:Water + milk + sugar + egg mix wel

3. 

   Step3:Add yeast and stir evenly. Then add the sifted flour and stir. After the flour completely absorbs water, knead it into dough

4. 

   Step4:Knead until the dough surface is smooth and does not stick. Add butter and knead until the dough is smooth. Pull out the glove film

5. 

   Step5:Add almond slices and knead evenl

6. 

   Step6:Knead the dough and keep it still for 10 minutes. Divide the dough into 2 pieces of 80g, 2 pieces of 100g and 1 piece of 150g dough. Round

7. 

   Step7:Roll out the 100g. 150g dough separately, roll it up again, and make a long strip. Draw a few times on the surface. The 80g dough is rounded again. Draw two knives on the surface

8. 

   Step8:Put the whole shape bread into the oven. Adjust the oven to the fermentation function to ferment. Ferment for about 1 hour. Ferment to twice the original volume of the dough (note - for example, the skin of the bread is dry. Spray water in a watering can to avoid affecting the fermentation

9. 

   Step9:Put the fermented bread into the preheated oven and bake it. Heat it 180 degrees. Heat it for 150 minutes. Bake it for 15 minutes. Cool it and sprinkle with moistureproof sugar powder for decoration

10. 

    Step10:Mexican bread is finishe