Step 1

Put the bread ingredients outside the butter together, knead until the dough is smooth, add the softened butter and knead until the expansion stage, let the oven rise for an hour and a half (dough is 2 times the size)

Step 2

After fermentation, the dough is exhausted and divided into 12 parts, kneaded into a circle

Step 3

Ferment in the oven for the second time, 40 degrees for 40 minutes

Step 4

To make the Mexican sauce: Softened butter and beaten with sugar until fluffy and whitish.

Step 5

Add the egg mixture in three times, whip well each time and add the next one (the eggs are at room temperature, which can prevent the separation of water and oil)

Step 6

Sift in the low-gluten flour and cocoa powder and mix well with a silicone knife

Step 7

Put it in a piping bag

Step 8

Squeeze the Mexican sauce on top of the fermented dough

Step 9

Oven at 180 degrees for 15 minutes in the middle layer

Step 10

finished product