Mocha coffee bread(mo ka ka fei mian bao )

Mocha coffee bread

Introduction:

"Since I made bread by myself, I have rarely patronized a certain brand of bread. She used to eat the most in her home is this bread, 8 yuan price, really not cheap!! Now it's estimated that it's more than 8 yuan. The self-made bread not only has no additives, but also likes any stuffing, which can be put in a lot to ensure your enjoyment. People who play baking not only enjoy the whole process, especially when they see that their family and friends are so satisfied with it, they will be happier than those who eat it. "

Production steps:

Step 1: add 3 G yeast into 80 g water and stir well

Step 2: then add 140 grams of high gluten flour, stir it into flocs, cover it with plastic film, and ferment it to twice the size. This time is just right for making fuzzy flour

Step 3: 40 grams of powdered sugar into 40 grams of softened butter, to beat, beat good butter

Step 4: add 40g egg liquid in three times, and stir evenly each time

Step 5: add 40g low powder and stir well

Step 6: one part is put into the flower mounting bag for standby, the other part is added with coffee powder and 20 grams of cocoa powder and stirred evenly, and then put into the flower mounting bag for standby

Step 7: 70 grams of high flour, 30 grams of egg liquid, 10 grams of milk powder, 20 grams of brown sugar, 2 grams of salt, and 30 grams of water. Tear down the medium dough and knead it in the toaster until smooth

Step 8: add 20g butter and knead until the expansion stage

Step 9: put the dough into the toaster

Step 10: mix 90 grams of walnuts, 10 grams of brown sugar, 10 grams of butter and 6 grams of instant coffee to make bread filling

Step 11: ferment to twice the size

Step 12: let the fermented dough out of the air, divide it into 6 parts and knead it for 20 minutes

Step 13: roll the dough into a tongue shape

Step 14: evenly place chopped walnuts

Step 15: roll up, seal and pinch tightly for secondary fermentation

Step 16: ferment to twice the size

Step 17: squeeze the original Mexican sauce and mocha Mexican sauce on the surface. Preheat the oven 180 degrees for 20 minutes

Materials required:

High gluten flour: 240g

Water: 110g

Butter: 70g

Salt: 2G

Egg liquid: 80g

Milk powder: 10g

Brown sugar: 30g

Cocoa powder: 20g

Yeast: 3G

Instant coffee: 6g

Walnut meat: 90g

Low gluten flour: 40g

Sugar powder: 40g

Note: broken walnuts should be smaller, otherwise it is easy to break the dough

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Ka Ka Fei Mian Bao