Step 1

Except for butter, salt, and dry yeast, all ingredients are put into the kneading bucket; the absorbency of flour and the consistency of milk are different, you can reserve about 20 grams of milk, and add it as appropriate depending on the dough state;

Step 2

Stir at low speed to form a ball, the dough is soft and moist, add salt and dry yeast;

Step 3

Whip at low speed for 1 minute to medium and high speed for 3 minutes, the dough can stretch out the coarse film, add softened butter;

Step 4

First whip at low speed to make the butter completely integrated into the dough, and then turn to high speed whipping, the dough is soft and non-stick to the basin wall, which can support a transparent and elastic film;

Step 5

Put the dough in a round basin and put it in a warm and moist place with plastic wrap to ferment on the basis; fermentation tank 28 degrees, humidity 75;

Step 6

When fermenting the dough, make Mexican sauce: 80 grams of softened butter, 1.5 grams of salt, 80 grams of powdered sugar, 60 grams of eggs, 80 grams of low-gluten flour;

Step 7

Powdered sugar and butter are stirred together with a mixing stick to prevent the powdered sugar from flying when whipping;

Step 8

After beating the butter at low speed, add the eggs in batches, each time waiting for the egg liquid to be completely absorbed by the butter before adding it again;

Step 9

pour in low-gluten flour;

Step 10

Mix well with a scraper;

Step 11

knead the taro paste into 30-40 grams each;

Step 12

The dough is twice as large as the original, and the fingers dipped in flour poke holes on the top of the dough, without collapsing or shrinking slightly;

Step 13

Pour the dough on the chopping board, gently pat the exhaust, weigh and divide into 8 equal parts;

Step 14

knead them separately, cover them with a crisper box, and relax for about 15 minutes; press the dough with your fingers, and the finger pit does not bounce back, that is, the relaxation is in place;

Step 15

Pat the dough flat, put the taro mud ball, gather the dough around the middle, and pinch it tightly;

Step 16

seal face down in a baking tray covered with oilcloth; put it in a warm and moist place for secondary fermentation; fermentation box 38 degrees, humidity 80;

Step 17

Mexican sauce is put into the piping bag, and the piping spout is round, or you can cut the bag directly;

Step 18

When the dough blank is nearly 2 times larger, squeeze the Mexican sauce on top of the bread in a swirl; One more word: if you have a large oven or a large baking tray, leave at least 6 cm between the dough blanks to make the sauce melt and flow without sticking;

Step 19

Put it in the middle layer of the preheated oven, heat it up and down at 190 degrees for about 18 minutes, and adjust it according to the actual situation of the oven used;

Step 20

This is the state when it was baked for about 5 minutes, and the sauce was completely melted and flowed down, but unfortunately, it was too close to each other and would stick together.

Step 21

This is the state when baked for 15 minutes, the bread is very full, and the color of the sauce is very attractive; After baking, it is dried for a while and then transferred to the drying rack, and eaten on the same day, the taste is very good, the outer skin is crispy and fragrant, the inner layer is soft, and the taro paste also exudes a unique aroma.

Step 22

Taro wrap with crispy crust and soft inside!