Step 1

Knead the dough in a bread machine or cook machine (you can also use your hands) to create a strong and transparent glove film.

Step 2

Organize the dough, put it in a basin, cover it with plastic wrap, and let it rise in a warm place to ferment twice as large

Step 3

Pour the fermented dough onto the chopping board and exhaust, divide it into 5 small doughs, roll it into a round lid and ferment it twice as large

Step 4

Wait for the dough to ferment process and make the Mexican sauce on the surface, Whisk the softened butter with salt and powdered sugar

Step 5

Add the egg mixture in several batches, stirring well with each addition

Step 6

Sift the low-gluten flour and stir well

Step 7

The Mexican sauce is ready, put it in a piping bag and set aside

Step 8

Divide the bean paste filling into 5 pieces and roll them into circles

Step 9

Take a small fermented dough, press the flat wrap into the bean paste filling, and put away the interface

Step 10

Place smooth side up in a baking dish

Step 11

Squeeze two-thirds of the Mexican sauce on top

Step 12

Send to a preheated oven at 170 degrees and bake for 15 minutes

Step 13

Finished product drawing