Step 1

1. Put 250 grams of water, 100 grams of sugar, 2 eggs (about 100 grams, not enough to add some whipped cream) and 10 grams of yeast into Xiaomei’s main pot and stir at 2 minutes/37 degrees/speed 3.

Step 2

1. Add 500 grams of high flour and 20 grams of milk powder, time 30 seconds, speed 3 gradually increases to 6 Mix, add 5 grams of salt, and knead the dough for 10 minutes. 2. Add 50 grams of softened butter at room temperature and knead for another 5 minutes. 3. Take out the dough and put it in a large bowl, smear some oil into the bowl, and let the first fermentation take about 50 minutes.

Step 3

Divide the fermented dough into 14 equal parts, 65 grams each, without deliberately exhausting, gently round it up, cover with plastic wrap and relax for 15-20 minutes.

Step 4

Put the relaxed dough into a paper tray, put it in the fermentation box for 2 times, put a bowl of hot water on the bottom layer, increase the humidity and temperature, about 70-90 minutes.

Step 5

When the 2nd round is almost over, start making the Mexican sauce, add eggs, oil, powdered sugar, and all-purpose flour in turn, with an ingredient ratio of 1:1:1:1, and then stir. Put the stirred Mexican sauce into a piping bag, cut a small bite, and preheat the oven to 170 degrees.

Step 6

2. State after the shot.

Step 7

The Mexican sauce is squeezed on the surface of the bread, circling from the middle to fill the top.

Step 8

170 degrees, 15 minutes.

Step 9

The toasted bread is very fluffy.