Honey bean Mexican bread

1. Pour milk into the bread bucket.

2. Pour the egg mixture into the bread barrel.

3. Pour condensed milk into the bread bucket.

4. Pour white sugar into the bread bucket.

5. Pour salt into the other corner.

6. Pour in high gluten flour.

7. Use your fingers to press a pit in the middle and pour in the fermentation powder.

8. Start the dough mixing program and take out a small piece of dough, at which point the dough reaches the complete stage.

9. Add softened butter and start a dough kneading program for 23 minutes.

10. After kneading, take out a piece of dough to see if it has reached the expansion stage, commonly known as a "glove".

11. Take out the mixing stick from the bread bucket and slightly organize the dough. Cover with cling film. Start the fermentation phase. The first fermentation in winter takes about an hour and a half. Fermented to twice the size. Take out the exhaust, divide it into four equal parts, and let it sit for 10 minutes in a round shape.

12. After rolling out the long oval shape, use your hands to organize it into a square shape, and then flatten the bottom.

13. Flip over and lay a layer of honey red beans, leaving a little extra space above and below.

Roll up from top to bottom.

15. Roll it up and put it in the bread bucket.

16. Start the fermentation program for 60-80 minutes.

17. Prepare Mexican batter: Mix egg mixture, sugar powder, melted butter, and low flour evenly, and put them into a decorative bag for later use.

Squeeze onto the fermented dough.

19. Lay another layer of honey red beans.

20. Activate the baking button and select 40 minutes. I baked for about 32 minutes before turning off the power.

21. Love Big Bread.