Step 1

Mix all the ingredients and knead them into a film

Step 2

Roll the circle for a proofing until it doubles in size

Step 3

Vent the dough, divide it into 6 parts, relax for 15 minutes, roll it into a round and put it in a baking sheet for secondary fermentation

Step 4

The dough has time to rise to make the Mexican sauce, the butter softens and powdered sugar is added

Step 5

Stir well

Step 6

Divide into portions, add the egg mixture and stir well

Step 7

Sift in the low-gluten flour and stir well

Step 8

Put it in a piping bag, let the dough rise to 2 times the size and take it out

Step 9

Squeeze the Mexican sauce on top and preheat the oven

Step 10

Bake at 170 degrees for about 22 minutes

Step 11

Shake the heat out of the oven and let it cool

Step 12

finished product

Step 13

Crispy on the outside and soft on the inside