Step 1

Put the dough ingredients other than yeast and butter in the cooker and knead the dough at low speed until it becomes tense, and then add the yeast.

Step 2

Then increase the kneading speed and knead quickly with 3 gears until the yeast and dough are completely integrated.

Step 3

Add anhydrous butter, adjust the speed to 4 gears, and mix the dough at high speed for 8-10 minutes until the dough is smooth and the large serrated film can be pulled.

Step 4

Finally, the high-speed 5th gear is kneaded for about 5 minutes. Take a small piece of dough, check the ductility, and pull out a transparent flocculent film, and finish kneading the dough.

Step 5

Take out the dough, put it in a beating basin, cover with plastic wrap and leave it in a warm place to rise for about 1 hour.

Step 6

Press your fingers into the dough without obvious rebound.

Step 7

Roll out the dough and vent it, then roll it up.

Step 8

Divide into 4 parts equally and knead them separately.

Step 9

Put in the oven and fermentation is carried out for a second time at 38 degrees for about 1 hour.

Step 10

When the dough rises for the second time, prepare the puff pastry ingredients for the taco bun. Mix the butter, the whole egg mixture, and the salt.

Step 11

Sift in the low-gluten flour and powdered sugar and mix well.

Step 12

Put the mixed puff pastry filling in a piping bag and refrigerate for later use.

Step 13

Before the bread is ready to bake, squeeze the puff pastry filling onto the surface of the bread.

Step 14

Put it in the middle layer of the preheated oven, heat it up and down to 190 degrees, for 20 minutes, and the surface will be golden brown.