Step 1

A family photo.

Step 2

Put the dough ingredients in the bread machine to complete kneading + first fermentation.

Step 3

While waiting, you can prepare the Mexican sauce first. First, add the naturally softened butter and stir well with powdered sugar.

Step 4

Stir in the egg mixture in batches.

Step 5

Sift in low-gluten flour and cocoa powder.

Step 6

Stir until there are no dry powder particles.

Step 7

Sift it once to make the Mexican sauce more delicate. (If you are lazy, this step can be ignored)

Step 8

Put it in a piping bag.

Step 9

Use a round piping spout and set aside.

Step 10

After the bread machine completes the first process, take out the dough, knead the dough and vent it, and relax for ten minutes.

Step 11

Divide the dose as needed, and I will save trouble and divide it into 6 parts.

Step 12

Knead and put on a plate, put in the middle layer of the oven for a second fermentation. The oven temperature is 40, the fermentation time is 1 hour, and a bowl of water is placed at the bottom of the oven to increase humidity.

Step 13

After fermentation, the dough is fermented to about twice its size.

Step 14

Squeeze the Mexican sauce on the surface, covering about 2/3 of the dough.

Step 15

Place in the oven on 180 degrees for 20 minutes.

Step 16

Take out and let cool.

Step 17

Mexican flying saucers, do you look super appetizing?