Step 1

To make Polish varieties: Mix the high powder and yeast powder and water in the recipe 1:1

Step 2

Ferment to 2-3 times the size in an environment of about 28 degrees, or refrigerate for 12-24 hours. The leavened dough is drawn when peeled from the walls of the pot.

Step 3

Mix all the ingredients except butter with the Polish seed in the chef’s machine until you can’t see the dry powder, then turn on the medium and high grade and knead until the thick film, that is, open the dough hole is jagged.

Step 4

Add softened butter (if it’s cold, you can microwave it for more than 10 minutes to help soften), turn on low level kneading, and when the butter is kneaded into the dough, turn on medium and high level to continue kneading, and a transparent film will come out in about a few minutes.

Step 5

Take out the dough, cover with plastic wrap, and ferment it in an environment of about 28 degrees to 2 times the size (as shown in the picture), I have a fermentation function in the oven, and if you don’t have it, you can put a basin of hot water in the oven to assist, as if I have fermented for 70 minutes.

Step 6

Lightly vent the fermented dough, then divide it into 8 small doughs of about 60 grams and roll them into a circle. Cover with plastic wrap and let stand for 20 minutes. This dough is very moist and soft, so you need to wear anti-stick gloves or stick a small amount of hand powder.

Step 7

Press the proofed dough interface flat upwards to pat off the bubbles around it

Step 8

Add a lump of meat floss, you can do without it, it’s also delicious

Step 9

Place the connector face down after wrapping

Step 10

Put them in a baking sheet with gaps for secondary fermentation, usually 2 times is 35-38 degrees.

Step 11

Make Mexican sauce while the dough is fermenting: add softened butter (Figure 1 is paste-like) to powdered sugar and mix evenly as shown in Figure 2, then add egg liquid at room temperature and mix evenly as shown in Figure 3, and finally sift in low-gluten flour to form a thick paste.

Step 12

Put the Mexican sauce in a piping bag and tie a knot on it to prevent it from running out when squeezing

Step 13

Squeeze the Mexican sauce on the dough that is 2 times the size of the fermentation, pay attention to squeeze it evenly on 8 doughs, preheat the oven at 180 degrees for 15 minutes, and bake in the middle layer for 18-20 minutes, until the surface is golden brown.

Step 14

I forgot to take a picture just after it came out, and the family solved a few at once.

Step 15

Bite into the crispy crust with the salty taste of the meat floss, it’s quite delicious, if you don’t like the salty taste, you can eat it directly without the meat floss, it’s super soft.