Step 1

Knead the dough with water: pour the flour into the operating table, make a hole in the middle of the flour, add caster sugar and milk powder, pour in water, slowly knead the gouache, knead the flour into a ball, put it in a container, cover with plastic wrap, and put it in the refrigerator overnight.

Step 2

Add yeast to water and stir to melt, let stand for later use.

Step 3

Take out the refrigerated dough, put it in a kneading basin, pour in yeast water, and start kneading.

Step 4

Knead the dough until it has basically absorbed the water, then add the softened butter and salt and continue kneading.

Step 5

Knead the dough until it can pull out a tough film.

Step 6

Place the kneaded dough in a container, cover with plastic wrap and undergo basic fermentation until 2-2.5 times larger.

Step 7

After the fermented dough is slightly vented, it is divided into small doughs of 55 grams, rolled into a circle, covered with a fresh-keeping bag and left to rest for 15 minutes.

Step 8

Take the dough, pat the exhaust with a hollow palm and use a rolling pin to roll it out from the middle up and down into an oval dough sheet, the thickness is about 0.5CM, turn the dough over and flatten the bottom, sprinkle an appropriate amount of honey beans and roll it up from top to bottom, pinch the mouth and both sides, and sort the dough into a short stick shape.

Step 9

Put the bread embryo into the Xueku mini hot dog mold and ferment it for a second time in a warm and humid environment, about 2 times the size.

Step 10

Use the fermentation time to make Mexican soufflé: mix all the soufflé ingredients together, mix well, and put them in a piping bag for later use.

Step 11

Squeeze the Mexican soufflé on the surface of the fermented bread embryo.

Step 12

COUSS CO-750A smart oven, preheat 180 degrees in advance, put the bread into the middle layer, bake for about 16 minutes, and after baking, the bread will immediately come out of the oven and take it out of the mold to cool.