With a crispy crust, a sweet crust wrapped in a very soft bread, and a multilayered flavor that makes you laugh and love, it's a bread not to be missed!

WHAT YOU NEED

Ingredients

High flour 160 grams
Low flour 40 grams
2.5 grams of yeast
20 grams of egg
32 grams of fine sugar
8 grams of milk powder
110 grams of milk
20 grams of butter
30 grams of butter
27 grams of egg
60 grams of butter
20 grams of egg
60 grams of milk powder
2.5 grams of salt
30 grams of flour
0.3 grams of salt
30 grams of low-fat flour
50 grams of flour
A little salt.

How TO MADE Mexican milkshake

Steps 1 to 4

1. A, buttermilk: Butter is softened at room temperature, softened,

2. Add 50 grams of sugar powder, a little salt, 20 grams of eggs, and 60 grams of milk powder.

3. Stir evenly and refrigerate.

4. B, Mexican dough is mixed evenly with softened butter, sugar powder and salt

Steps 5 to 8

5. Add the scattered egg juice gradually and stir evenly to avoid separation of the egg oil.

6. It is poured into low-fat flour, mixed into a paste or Mexican dough, and packed in bags for storage.

7. C, bread: all the ingredients of the dough except the butter are kneaded into the dough in the baking machine, after the dough is kneaded, butter is added, kneaded to the expansion stage, basic fermentation is carried out

8. Remove the fermented dough, drain the air, divide it into nine equal parts, roll it around, cover it with a preservative film, and let it sit for about 10 minutes.

Steps 9 to 12

9. The loose dough is rolled into a circle, flipped over, then wrapped in a pastry, and collected.

10. Turn the mouth down, put it in the mold, pour it into the pan, put it in a warm, moist place for final fermentation (prepare the Mexican dough during the final fermentation of the dough)

11. Finally, the fermentation is finished, and the Mexican dough is squeezed in a spiral on about half the surface area (I squeezed a little more) and the oven is preheated at 180 degrees, medium layer, 18 minutes