Coffee toast(chun ka fei tu si )

Coffee toast

Introduction:

"The coffee powder used in mellow coffee toast is very pure. The toast is slightly bitter, but I like the bitter smell of mellow espresso. Mellow coffee toast with a cup of milk, milk tea, or hot cocoa is OK for breakfast or afternoon tea. If you are not used to it, you can add more sugar."

Production steps:

Step 1: put the main ingredients into the toaster except butter

Step 2: beat the flour until smooth 20 minutes before the dough is set in the bread maker, and then add the butter

Step 3: repeatedly use the first 20 minutes to hit the face until you can pull out the hand mask

Step 4: ferment 2.5 times in the refrigerator, insert the finger and do not retract

Step 5: take out the dough and exhaust

Step 6: divide the dough into 3 parts, exhaust and round, wake up for 15 minutes

Step 7: spread out the dough into slices

Step 8: fold in half

Step 9: roll it into a rectangle with a flour stick

Step 10: roll it up and put it in the toast mold, then ferment it in the refrigerator

Step 11: ferment to 8 minutes and coat with egg liquid

Step 12: put the oven 180 degrees, bake for about 35 minutes, and cover with tin foil for about 15 minutes to prevent excessive coloring

Step 13: take out the toast and let it cool

Materials required:

High flour: 270g

Coffee powder: 20g

Egg liquid: 29g

Yeast: 5g

Light cream: 70g

Sugar: 46 G

Salt: 2G

Butter: 42g

Surface egg liquid: appropriate amount

Note: our light cream is very thick, please measure according to your own

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Chun Ka Fei Tu Si