Step 1

Mix the high-flour yeast fine sugar milk powder improver and mix well

Step 2

Add eggs and water, mix slowly and stir quickly until yeast and saccharification

Step 3

First, add salt and stir until 70% of the tendons are slightly jagged, then add butter and mix slowly, and stir quickly until there is no jagged on the edges of the film

Step 4

Wrap the beaten dough in plastic wrap and loosen it slightly

Step 5

Divide the dough into 50g/piece, wrap about 10g of red beans, and put them into the fermentation tank to ferment

Step 6

Mix the fine sugar of the Mexican skin with the egg until it is mashed

Step 7

Add low powder and mix well without powder

Step 8

Add melted ghee in batches and mix well

Step 9

The dough is fermented 2.5-3 times the size, squeezed with Mexican skin on top, baked in the oven on 210 heat and 190 until golden brown, and then it is out of the oven

Step 10

finished product