Step 1

Except for the butter, put all the ingredients in the chef machine and stir

Step 2

Once the dough is formed, add the softened butter and continue to stir

Step 3

Knead the dough to the expansion stage, and the film can be rolled and covered with plastic wrap for fermentation

Step 4

After 50 minutes of fermentation, poke a hole in the middle of the dough, and it will already rise without shrinking

Step 5

Divide the dough into 45 grams, divide it into 22 pieces, cover with plastic wrap and let it rise for 15 minutes

Step 6

Take out the dough and add an appropriate amount of dried raisins, roll the dough into a circle

Step 7

Place in molds for fermentation, and make Mexican sauce during fermentation. Add the softened butter and mix well with caster sugar. Add the egg liquid in batches and stir well, then add the sifted low-gluten flour and stir until it is blurry and smooth

Step 8

The dough has been fermented to the full film in 30 minutes

Step 9

Squeeze in the Mexican sauce

Step 10

The oven is well preheated

Step 11

Bake at 165 degrees for 30 minutes

Step 12

Baked

Step 13

Finished product drawing

Step 14

Finished product drawing

Step 15

Finished product drawing

Step 16

Finished product drawing

Step 17

Finished product drawing