Pseudo Paparoti - Mexican Honey Bean Bread

1. First, make the soup seeds, add 100 grams of water and 20 grams of high powder, and stir well.

2. Heat over low heat and stir continuously until wrinkles appear.

3. Set aside after cooling to room temperature.

4. Then make Mexican batter (which can also be made during dough fermentation), soften butter, add sieved sugar powder, and mix well.

5. Add the whole egg in batches, stirring evenly each time before adding.

6. Sieve in low flour, stir until the batter is glossy, and put it into a decorative bag for later use.

7. In addition to butter, stir until the dough is slightly smooth and add butter. Stir until the expansion stage, the opened film has serrated edges at the edge of the hole.

8. Round fermentation.

9. Hair size is 2-2.5 times larger.

10. Exhaust, divide into 8 parts, round, and relax for 10 minutes.

11. Roll the dough into a round cake shape, flip it over, and wrap it in an appropriate amount of honey red beans.

12. Pinch tightly, roll it round, and place it on a baking tray.

13. Finally, double the size and after fermentation, squeeze 1/3 of the surface area of Mexican batter onto the dough.

14. Middle layer, 175 degrees, 15 minutes.