Step 1

The main dough, except for butter and salt, the rest of the ingredients, first beat the ball at low speed for 3 minutes in 2 gears, and beat for 6 minutes at medium and high speed in 3 to expand stage (coarse film)

Step 2

+ Butter, salt, low speed for 3 minutes, medium to high speed for 3 minutes, beat until fully expanded, elastic and thin and not easy to break

Step 3

Glove film, sweet bread does not require glove film, thick film is fine

Step 4

Round round, one shot temperature 30, humidity 75, 40 minutes in summer, about 1 hour in winter (fermentation can be twice as large, time is not absolute)

Step 5

Start making Mexican batter at one time Soften the butter in advance, beat it on low speed until fluffy, add the egg mixture in batches, sift in flour and salt, mix well, pour into a piping bag and set aside

Step 6

One shot is completed ✅ Divide the dough, 50g/piece, put it into the fermentation tank at a temperature of 30, humidity at 75, and ferment for about 30 minutes.

Step 7

The second shot was completed ✅ Squeeze the Mexican batter into the surface (at this time preheat the oven to 190 degrees

Step 8

Put in the oven with hot air at 180 degrees for 15 minutes

Step 9

It’s out of the oven, it’s a bit like a cake on top, and a bread on the bottom, a perfect combination.

Step 10

Let’s eat~