1. Prepare the ingredients
2. Mix and knead the dough to the complete stage
3. Fermented to 2 times larger
4. After exhausting, it is divided into 8 equal parts and proofed for 15 minutes
5. Cream cheese with powdered sugar and mix well
6. Divide into 8 equal parts
7. The proofed dough wraps the filling
8. The mold is applied in advance to soften the butter to prevent sticking
9. Put the wrapped dough into the mold with the mouth down for secondary fermentation
10. Make Mexican sauce, soften the butter and add sugar to beat
11. Add egg mixture and stir well
12. Sift in low powder
13. Mix well
14. Put it in a piping bag for later use
15. Squeeze the Mexican sauce onto the surface of the fermented bread, sprinkle an appropriate amount of crushed nuts for decoration, and bake it in a preheated oven at 180°C for 15 minutes. After it is out of the oven, it will be released and cooled
Tips:1. If there is no mold, it can be rounded, or it can be made into a shape you like.
2. Try not to omit the Mexican sauce, so that a custard layer can be formed on the surface of the toasted bread, and the taste will be better.
