Step 1

In addition to milk and butter, add all the dry ingredients needed for the dough and mix well

Step 2

Stir well and add milk, start kneading, because the moisture will be sticky, be patient, knead for about eight minutes and a thick film will appear, add butter and continue to knead, knead until a film appears, fermentation twice as large

Step 3

After the first fermentation, take out the exhaust, divide it into six parts of the reunion, cover with plastic wrap and let stand for 15 minutes

Step 4

Let it rest, exhaust and regroup, put it on a baking sheet, put a bowl of hot water in the oven, and ferment twice as large

Step 5

During fermentation, make the Mexican sauce, mix well with the butter and powdered sugar

Step 6

Add 40g of egg liquid in three times, stir well each time and add the egg liquid next time

Step 7

Make sure to mix well each time

Step 8

Sift in the low-gluten flour and mix well

Step 9

Pour into a piping bag and cut a 0.5 cm opening

Step 10

The dough that has been fermented the second time is squeezed over the Mexican sauce

Step 11

Preheat the oven, 175°C for 20 minutes (each oven has a different temper, adjust according to your own oven temperature)