Step 1

All ingredients except butter are poured into the bread bucket and mixed with the bread machine for 15 minutes

Step 2

Add 10g of room temperature softened butter to mix the dough for 30 minutes

Step 3

The dough is still inside the bread bucket and the bread machine rises a program

Step 4

Take it out and divide it into 5 parts, pat a few doughs, roll them into a circle, cover with plastic wrap and relax for 15 minutes

Step 5

After relaxing, roll it again and put it into a 6-inch mold with oiled paper inside

Step 6

The oven ferments until it is twice the size, the oven is not plugged in, just put a cup of boiling water

Step 7

10g softened butter at room temperature + 10g sugar and stir until white

Step 8

Pour in 10g of whole egg mixture and stir well

Step 9

Sift in 10g of low flour and mix well to make Mexican sauce, put it in a piping bag and set aside

Step 10

After fermentation, brush the surface with a layer of whole egg liquid

Step 11

Sprinkle with chopped walnut kernels

Step 12

Squeeze the circles of Mexican sauce, put the oven on and off the heat, medium and lower layers, 170°, 30 minutes, and cover with tin foil when baking for 15 minutes

Step 13

Walnut Mexican bread