Cooking Steps

1. 

   Step1:Mix the main ingredients except butter. Knead to a smooth dough. Add butter. Knead until you can pull off the film. Put it in a warm place for the first fermentation. Ferment to about twice the size. Dip the flour with your fingers. Poke out the non shrinking hole and finish.

2. 

   Step2:Divide into small dough, exhaust, round and wake up for 20 minutes. Each dough is wrapped with red bean stuffing. Close. Put it in a warm and moist place for a second fermentation. Then you can prepare the sauc

3. 

   Step3:Take out the butter in advance. Soften it at room temperature for about two hours until you can easily press out a hole by hand. Add the sugar powder. Use a scraper to mix the two. Add the eggs in four times. Mix each time completely before adding the next time. Finally sift in the low gluten flour. Mix evenly.

4. 

   Step4:Put the Mexican sauce into a disposable squeeze bag. Cut a little. Squeeze it like a snail. Don't squeeze too much, because the sauce will flow during baking. Just cover half the surface of the dough.

5. 

   Step5:Preheat the oven 180 ° and bake for 15 minutes.