Step 1

1. Pour milk, egg liquid, salt, sugar, high-gluten flour, and butter into the bread bucket, put the dry yeast into the yeast container, select the “dough mixing function” for about 40 minutes, and ferment for the first time for about 30 minutes.

Step 2

2. Take out the kneaded dough, divide it evenly into 12 parts, 31 grams each, roll it around and cover with a wet towel to let it rise for about 20 minutes.

Step 3

3. Roll the proofed dough into a circle again to drain the air holes, and put it into a 6-link mold brushed with butter. Put the shaped dough in the oven to ferment until it is about 2-3 times the size.

Step 4

4. After melting the butter, add powdered sugar and stir well.

Step 5

5. Add the egg mixture to the butter and stir well, add the low-gluten flour to the butter and stir well. Servings: 12 small meal kits, 6 with two molds

Step 6

6. Put the Mexican sauce into a piping bag and squeeze it evenly on top of the fermented dough.

Step 7

7. Preheat the oven in advance, select the baking function, 170 degrees on the heat, 160 degrees on the lower heat (set the baking temperature according to different brands of ovens)

Step 8

8. Put the dough in the oven and bake for about 20-30 minutes.

Step 9

9. Shake it slightly.