Step 1

1. Stir the dough until it is fully expanded, take it out and roll it out after the glove film, put it on the chopping board and cover it with basic fermentation.

Step 2

2. The basic fermentation temperature is 28°C~30°C, and the time is 30 minutes. Remove the lid from the fermented dough.

Step 3

3. Then turn over and extend fermentation for 15 minutes.

Step 4

4. After fermentation, divide it, 30G each, then rub it into a circle and cover it and relax for 15 minutes. (Xiaobian only made one, the remaining two pieces are frozen, do it another day, otherwise you won’t be able to finish it.) Other partners are free to do so~)

Step 5

5. Roll the loose bread again, vent it, and then pack 9 pieces. The mold is SN2092

Step 6

6. Do the final fermentation, fermentation temperature 35°C, humidity 75%, time 45 minutes ~ 69 minutes, wait until fermentation to 90% full and take it out.

Step 7

7. Then squeeze the Mexican sauce on the surface, sprinkle with almond slices, and finally send it to the oven to bake.

Step 8

8. After baking, let it cool, then eat, and seal the bread for 3 days after it cools down.