Step 1

Dough ingredients other than butter and tangerine peel are called together.

Step 2

Knead the dough and add butter.

Step 3

Knead into glove film and add diced tangerine peel.

Step 4

Knead into a smooth dough, cover with plastic wrap and leave.

Step 5

To make the Mexican sauce, first whip the butter with caster sugar.

Step 6

Add the egg mixture in batches and stir well.

Step 7

Sift into powder

Step 8

Stir well.

Step 9

Put it in a piping bag and set aside.

Step 10

The dough rises to 2.5 times larger

Step 11

Divide into two parts and roll and relax for 15 minutes.

Step 12

Take a piece of dough and flatten it.

Step 13

Fold inward three times and relax for 15 minutes

Step 14

Roll out long strips

Step 15

Roll from top to bottom and place in a low-sugar toast box.

Step 16

The temperature of the second shot is 38, and the humidity is 80 to 9 minutes

Step 17

Top with chopped walnuts and squeeze on the Mexican sauce

Step 18

Bake in a preheated oven at 180 degrees for 30 minutes

Step 19

Remember to cover the tin foil halfway

Step 20

Shake off the heat out of the oven, remove the mold and let it cool and seal.