in the unsalted butter and knead at slow speed, then switch to medium speed and knead until the dough turns pliable
the dough in a container and cover the container with cling wrap to rest for an hour.
the dough into 6 equal portions. Roll the portions into balls and cling wrap them and rest for 10 minutes.
the dough into a long shape, about 45cm in length. Press and wrap one end onto the sharp end of the spiral mould, then continue to wrap the dough around the mould in a spiral fashion. Place it on a baking tray , cover with cling wrap and resting for 25 minutes.
the surface of the bread with eggwash and bake in a preheated oven at 190
the bread has cooled, pipe the coffee custard into the bread and serve.
** Remove the topping mixture from the fridge, and pipe the topping in a spiral pattern on the buns. 时光飞逝，相隔了3年，再度贴上墨西哥面包的帖子。 依稀记得去年， 经不住孩子们的苦苦要求， 也重温了这个”"ROTIBOY"的食谱。说起这面包， 不管是上到哪儿， 走到哪儿， 只要是被那几个瓜看到“RotiBoy"的店铺， 都必须买下6个（6个较划算嘛）。 然后就会边啃边说，”娘啊娘。。。你很久很久没做RotiBoy了哦！”