Mexican bread

1. First, make Mexican sauce. This is the material for making sauce.

After softening the butter, add powdered sugar and mix well with a scraper. (I use egg smoking, which is very inconvenient. I need to change tools next time)

3. Use an electric mixer to beat the butter until the volume increases and the color lightens.

4. Add the egg mixture twice or three times, ensuring complete dissolution each time.

5. Add the base powder to the beaten butter and mix well.

6. Put it into a decorative bag for later use. (For the convenience of using graphics to express the separation of the steps for sauce and bread, in fact, the operation can be carried out in a cross manner to improve the utilization of time)

7. Add the butter ingredients from Material A to the bread maker in a liquid and then powder manner. Start the dough mixing program to blend the dough into a dough with initial extensibility. (I usually use two dough mixing programs, and the effect may vary depending on the situation of the dough.) Add butter and start the dough mixing program again,

After the program is completed, the dough can be pulled out of the film, and making bread in this state is possible.

9. After shaping the dough, put it into a toaster bucket for fermentation. I usually let it ferment for about 25 minutes.

10. Take out the prepared dough, exhaust and divide it into rounded pieces.

11. Put the whole bread into the oven for secondary fermentation. Add hot water to the oven to increase humidity, and there is water in the baking tray below.

12. Prepare walnut kernels, other kernels or leave them untouched.

13. Take out the bread that has been prepared, squeeze it with the previously prepared sauce, and add chopped walnuts.

14. Preheat the oven at 180 degrees in advance, place the bread in the middle layer, and bake at 180 degrees for about 15 minutes,

15. Depending on the coloring situation, it can be taken out of the furnace.