Step 1

Prepare the ingredients: let the raisins soak in rum overnight, take out the butter to warm up

Step 2

All the ingredients in the middle part are mixed into a loaf machine without removing the film. The plastic wrap is fermented at about 28 degrees for an hour and a half to twice as large

Step 3

The fermented medium seed has honeycomb tissue that can be drawn

Step 4

To make this variety: wash the pumpkin, cut it into pieces and peel it, cut it into thin slices and steam it and mash it, take 60 grams of pumpkin puree and let it cool and set aside. Freeze all the ingredients for a while

Step 5

Put all the ingredients of the medium and this seed in a bread machine except for the butter and mix

Step 6

Beat until the dough is smooth, you can hook it to add butter and stir

Step 7

Stir until the glove film comes out and continue to ferment at a temperature of 28 degrees for half an hour

Step 8

Divide into 12 doughs of 60 grams each, roll and relax for 20 minutes

Step 9

Flatten the exhaust and pull it into a square, and then roll it into an olive shape on both sides towards the middle

Step 10

Like this

Step 11

After continuing to relax for 20 minutes, roll into a slender olive shape with both sides facing the middle, about 30 cm long

Step 12

The three are braided into three strands, and the ends are slightly tightened

Step 13

Put two braids in a home baking dish and ferment at a temperature of about 37 degrees and a humidity of 85% for three quarters of an hour (I ferment them with warm water under the oven, it is best to use a fermentation box)

Step 14

The fermentation process begins to make Mexican sauce, butter with sugar, eggs, rum chewed into a paste, almond flour and low-gluten flour mixed well, put into a piping bag and set aside

Step 15

Brush both ends of the fermented dough with full egg liquid, and leave the decoration without brushing in the middle (I greedily put three braids so they stick together, and you can only put two on a household baking sheet)

Step 16

The braided bun is garnished with raisins in the middle, squeezed with Mexican sauce, and sprinkled with sliced almonds

Step 17

Preheat the oven to 200 degrees, put it in the lower layer and heat it at 200 degrees for 10 minutes, and turn it down to 160 degrees for 3 minutes, and the fragrant and fluffy Mexican sauce twist bun is ready