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

Add dried green onions and mix well, put them in a piping bag and set aside

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

Put in the octagonal mold, and if there is no mold, put it directly on the baking sheet

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