1. Old noodles T55 flour 200g, fresh yeast 4g, salt 4g, water 130g. The old noodles are mixed and kneaded into a dough and fermented three times. Add softened butter and powdered sugar, press and mix evenly, add egg liquid, low-fat powder instant coffee powder, stir well, add almonds.
2. Mix the dough material with butter, put it into the mixing tank of the cook machine, stir at low speed and knead until it gradually becomes smooth, take out the dough, and ferment at 26 degrees, and ferment to 2 times its size.
3. Divide the fermented dough into 16 small doughs, each about 63G, and cover with plastic wrap to ferment for 15 minutes.
4. Then it is fermented in an environment with a temperature of about 32 degrees, and it will pop out slowly when you press it lightly. Squeeze the Mexican sauce and place it in the oven at about 180 degrees for 18 minutes."
Tips:Strictly control the temperature of the dough, although shorten the kneading time.
