Step 1

Except for the butter, put all the ingredients into a chef machine and make a smooth dough, then add 20 grams of butter and glove film.

Step 2

After fermentation is twice as large, it is divided into small doughs of 60 grams each

Step 3

Wrap in about 20 grams of yellow peach cheese filling and seal the bottom.

Step 4

Put it in a 60g paper mold, fermented twice as large, and squeeze the Mexican sauce on the surface.

Step 5

Oven in the middle layer, 180 degrees, 20 minutes out of the oven.