1. Put all the bread ingredients except butter, yeast and salt into a container and mix into a dough. Cover with plastic wrap and put it in the refrigerator and let it sit for more than 60 minutes.
2. Put the refrigerated dough in the bread bucket.
3. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes.
4. After the bread machine has been running for 5 minutes, add salt and yeast in the diagonal positions.
5. After the program ends, put in the softened butter and continue the "kneading" program for 10 minutes.
6. After the program is over, check the state of the dough and pull out a thick, elastic film.
7. Take out the dough and divide it into 8 equal parts. After rounding, cover with plastic wrap and let it stand for 10 minutes.
8. At this time, make the Mexican sauce, soften the butter in advance, put all the ingredients in the container, and mix well.
9. After the dough has been set aside, take out a small piece of dough and roll it into a round shape.
10. After turning it over, arrange it slightly and place the honey red beans in the center.
11. The dough is in advance, wrapped with honey red beans, and closed.
12. The dough is in advance, wrapped with honey red beans, and closed.
13. Put it into the fermentation tank for fermentation, 35 degrees, 85% humidity, about 30 minutes.
14. After the second serving, the state is about twice the original size. Take out the bread dough, squeeze the Mexican sauce on the surface, and sprinkle with almonds.
15. Put it in the middle of the preheated oven.
16. Fire up and down at 170 degrees for about 20 minutes (you can choose to cover with tin foil in the middle to avoid heavy coloring).
17. Take it out immediately after baking, and place the bread on a cooling rack to cool.
18. Finished picture.
19. Finished picture.
Tips:1. The kneading time of the bread machine should be determined according to the performance of the bread machine and the state of the dough, and should not be blindly followed.
2. The fermentation time should be adjusted according to the fermentation state of the dough.
3. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
