Step 1

Weigh 200 grams of high-gluten flour, 100 grams of milk, 35 grams of egg liquid, 30 grams of sugar, 3 grams of yeast, and 2 grams of salt into the cook machine

Step 2

Stir at 2 low speed for 4 minutes, turn to 6 gear for 8 minutes, when a thick film appears, add 20 grams of butter and turn to 2 low speed for 3 minutes to 6 gear for 8 minutes until a hand mold appears, take out and ferment until it is 2 times larger

Step 3

Prepare the Mexican sauce while fermenting, add 30 grams of butter to 30 grams of sugar to soften and mix well

Step 4

Add 30 grams of egg liquid in 3 times and mix well

Step 5

Sift in 36 grams of low-gluten flour, 5 grams of coffee powder, and mix well

Step 6

Put it in a piping bag

Step 7

Divide the fermented dough into 8 equal parts

Step 8

Put it in the oven for a second fermentation for 40 minutes until it is 2 times larger, then take it out, and preheat the oven to 180 degrees

Step 9

Squeeze the Mexican sauce on the bread, although it is a little ugly, but it does not affect the finished product, put it in the oven at 180 degrees for 20 minutes, and observe the coloring in the last few minutes

Step 10

It’s out of the oven! It’s really fragrant all over the house! Can’t wait!!