Cooking Steps

1. 

   Step1:Mix all dough ingredients except salt and butter. Knead until initial expansion, then add salt and butter. Knead until complete expansion.

2. 

   Step2:The dough is first fermented in a warm and humid environment. It is fermented to twice the size of the dough.

3. 

   Step3:Time to wait. Make Mexican sauce. Mix the sugar and softened butter together and beat with the egg beater. Add the egg liquid several times. Each time you add the egg liquid, you need to beat it evenly and then add the second time to prevent the separation of water and oil.

4. 

   Step4:Finally, sift in the low powder and mix it evenly with a scraper.

5. 

   Step5:Pat the fermented dough gently to exhaust. Fold it in three folds and roll it up. Let it stand for 15 minutes. When the time is up, roll out the dough and spread the freshly made Mexican sauce evenly.

6. 

   Step6:After spreading, roll up the dough. Close up. Cut off the irregular parts on both sides. Divide the dough equally. Put it on the baking tray to start the second fermentation. When it is 1.52 times larger, take it out. Brush the surface with egg liquid. Sprinkle with almond slices and crispy grains (if you can make crispy grains, put some. If not, it's OK to be happy ~ I love to enlarge garlic slices. How. Come to fight.

7. 

   Step7:It's so easy to put in and out. En. Put the finished dough into the preheated oven. Bake it at 200 ℃ for 15 minutes and 20 minutes. OK