Step 1

Polish ingredients are stirred with chopsticks and mixed well

Step 2

Bubbles appear on the surface at room temperature

Step 3

Polish seeds and the main dough are put in the chef machine with ingredients other than butter

Step 4

Knead out a thick film and add butter

Step 5

Knead until the butter is completely absorbed, round it up, put it in a basin and cover with plastic wrap

Step 6

Ferment in a warm place 2 times larger

Step 7

Soften the butter, add the sugar and mix well

Step 8

Add the egg mixture in batches and mix well

Step 9

Add the low powder

Step 10

Mix well into a puree and put it in a piping bag for later use

Step 11

Exhaust the fermented dough, divide it into 8 parts, roll it into a circle and place it on a baking sheet lined with oil paper

Step 12

Ferment in a warm, moist place until 2x in size Preheat the oven to 200 degrees, and squeeze a layer of Mexican sauce around the surface of the fermented dough

Step 13

Put it in the preheated oven and bake on 180 for 18 minutes