Mexican Honey Bean Bun

1. Prepare the ingredients for the bread.

2. Dissolve yeast in some water, mix flour with milk powder, salt, and sugar evenly, pour in beaten eggs, yeast water, and the remaining water, and knead into dough.

3. Continue kneading until smooth, then add softened butter until the expansion stage of the film can be pulled out.

4. The kneaded dough is fermented to twice its size in a warm environment, and then vented.

5. Divide the dough into 4 portions and let it ferment for 15 minutes at room temperature.

6. Prepare an appropriate amount of honey red beans. After the dough is fermented in the middle, take a piece of dough and roll it into pieces or flatten it with your hand. Wrap in honey red beans.

7. Fold the dough downwards. The wrapped dough is placed into a baking tray and undergoes final fermentation until it doubles in size.

During the final fermentation process of the dough, prepare Mexican batter.

9. Mix softened butter with powdered sugar and salt evenly (do not beat).

10. Add the beaten egg mixture in two portions and stir evenly. Pour in low gluten flour and stir until it becomes a paste to make Mexican batter.

After the dough is finally fermented, put the Mexican batter into a piping bag and squeeze it out in a spiral shape on the dough, covering about 2/3 of the dough. After squeezing the batter, put it into a preheated oven for baking.

12.180 degrees, mid-level, 20 minutes.