Step 1

#Old face

Step 2

Add the softened butter to the powdered sugar and mix well.

Step 3

Add the beaten egg mixture in 2-3 times, stir well each time and add the next time.

Step 4

Sift in the low-gluten flour and instant coffee powder and mix well with a spatula.

Step 5

Add the chopped almonds and mix well, put them in a piping bag and set aside.

Step 6

Mix all the ingredients except butter in the dough ingredients (including old noodles), put them in the mixing cylinder of the chef machine (model EAT-M7 or Hai 900), stir at low speed until there is no dry powder, turn to 6 gears and knead until the dough is gradually smooth and slightly delicate, and add softened butter

Step 7

Gradually knead the butter into the dough in the 3rd gear. Turn to 6-7 gears and continue kneading until you can pull out a strong translucent film.

Step 8

Take out the roll and the surface temperature is within 26 degrees.

Step 9

Ferment to 2~2.5 times the size, dip your fingers in powder and poke the hole without rebound or collapse. Take out the fermented dough,

Step 10

After patting the exhaust, it is divided into 16 small doughs, about 63g/piece.

Step 11

Roll the back cover and let the plastic wrap rise for 15 minutes.

Step 12

Take a loose dough, pat it flat, and roll it around again.

Step 13

Make them in turn, placing them equally apart on a baking sheet.

Step 14

Ferment in an environment with a temperature of about 32 degrees Celsius and a humidity of 75%, and ferment until you press the surface with your fingers to slowly rebound.

Step 15

Squeeze on the Mexican sauce.

Step 16

Put it in the preheated oven and bake at 170 degrees for about 14 minutes.

Step 17

Out of the oven, the color is very even.