How to make Mexican bread

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  1. Prepare all the ingredients and soften the butter at room temperature in advance.

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  2. In addition to 15 grams of butter, mix the main dough evenly.

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  3.Knead to the expansion stage, add butter and continue kneading, and throw...

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  4.Knead until a complete expansion stage is formed, then fermentation can be carried out

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  5. Carry out the first fermentation for about an hour.

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  6.After an hour, the dough is fermented.

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  7. Divide into 4 equal doughs and let them rise for 45 minutes.

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  8. Take the dough and cut it into thin slices, add some raisins, then roll it up into strips.

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  9. Roll all 4 doughs into strips and let them rise for 15 minutes.

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  10.Slowly roll it from the middle to both sides, and then roll it up like this

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  11.Form an 8-shaped roll

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  12. Make the remaining three in turn, place them on a baking tray, put them in the oven, and put a bowl of hot water for secondary fermentation.

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  13. When the second batch is almost ready, start to mix the batter, add butter, powdered sugar, and salt and beat evenly., add the egg liquid in two more batches to allow the oil and eggs to blend.

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  14. Add low-gluten flour, mix evenly, and the batter will be ready.

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  15. Prepare a disposable piping bag and pour the batter into it



16. Sprinkle raisins on the risen dough for decoration, squeeze the batter evenly on the surface of the dough, and preheat the oven to 160 degrees for 10 minutes.

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  17.160 degrees for 20 minutes, it comes out of the oven and has a strong milky aroma.