Step 1

Mix the ingredients of the old noodles well and refrigerate overnight.

Step 2

For the main dough part, except for butter and yeast, all are put into the chef’s machine, and the old noodles are cut into small pieces.

Step 3

Wrap the chef with an ice pack.

Step 4

Knead into a smooth dough and put in the fermentation box for 1-2 hours.

Step 5

To make the Mexican sauce: Softened butter, add powdered sugar and stir well.

Step 6

Add the egg mixture in batches, stirring well each time and adding the next time.

Step 7

Sift in low-gluten flour and mix well.

Step 8

Sift in low-gluten flour and mix well.

Step 9

The dough is removed and cut into small pieces, yeast is added, butter cut into small pieces.

Step 10

Knead until you can stretch out the glove film.

Step 11

Roll it into a round shape and place it in a baking dish at room temperature for a fermentation.

Step 12

The dough is twice as large.

Step 13

Divide into 6 servings evenly, about 110 grams each, and let loosen for 15 minutes.

Step 14

Take a piece of dough and pat it flat, put an appropriate amount of meat floss and squeeze the salad dressing.

Step 15

Wrap it with the technique of pinching the bun, close the mouth and pinch it tightly.

Step 16

Wrap it with the technique of pinching the bun, close the mouth and pinch it tightly.

Step 17

Ferment in an environment with a temperature of 33 degrees Celsius and a humidity of 75% until it doubles in size, and squeeze it with Mexican sauce.

Step 18

Send it to a preheated oven and bake at 170 degrees and 190 degrees for about 30 minutes.

Step 19

Break it while it’s hot, the crispy crust and meaty filling will satisfy you in one bite.