Cooking Steps

1. 

   Step1:Dough making - weigh parts (1), (2) and (3) together and put (1) into the mixing tank (slow mixing for 1 minute

2. 

   Step2:Add the eggs in (2) first and start to open (slow gear) and stir while adding water (slow gear for about 1 minute) to make them into batty shape; do not add all the water at once. Leave about 50g of water. The water absorption of each flour brand is different. Once all the eggs are added, it will be too sticky to operate.

3. 

   Step3:When turning the quick stop (3-5 minutes) until the dough is white and slippery, check whether the dough is dry in the middle. Add water properly.

4. 

   Step4:Exhaust for one minute at the turn (slow gear); tear small dough and pull apart the glove film with obvious roughness to add butter

5. 

   Step5:Start to add (3) wrap the dough (slow down for about 1 minute) until no butter is found; scrape off the butter stuck on the edge once in the middle of the scraping cylinde

6. 

   Step6:Let the gluten expand completely at the turn (about 1 minute in high gear

7. 

   Step7:Exhaust at the turn (30 seconds to 1 minute at a slow speed); take a small piece of dough and pull it apart to get a smooth glove film

8. 

   Step8:Apply oil to hands - apply oil to the table top as well - take out the dough and put it on the oiled table to

9. 

   Step9:Rub round - cover with plastic wrap - relax for 20 minutes (sweet dough is done

10. 

    Step10:Split dough - half of the dough is divided into 40g / round dough, the other half is divided into 80g / round dough, the other half is divided into two kinds of dough, i.e. long loaf (double color stuffing), round dough, and set the plate - wake up for 10 minutes in the fermente

11. 

    Step11:To make Mexican stuffing-a, soften butter butter in advance and put it into mixing tank B, add sugar powder (slow speed) and mix butter and sugar powder. Butter does not need to be sent to C, add eggs (fast speed) three times and mix them evenly without egg liquid, then D, add low gluten flour (slow speed) and mix them evenly, then E, take half of the newly beaten stuffing and add cocoa powder and mix them evenly, then put them into flower mounting bag for standby. (mix cocoa powder with a little boiling water and add stuffing. The water can wet cocoa powder

12. 

    Step12:Shaping - Take 40g / dough - flatten and wrap it into the bean paste filling to close the mouth - close the mouth to the bottom of the baking tray and take 80g / dough - flatten and roll it into a long strip and turn it over - put on the bean paste filling - roll it into a cylindrical shape and start the fermentatio

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