Coffee toast(ka fei tu si )

Coffee toast

Introduction:

Production steps:

Step 1: mix all ingredients except butter. Knead into dough, knead to development stage

Step 2: put in butter softened at room temperature and knead until complete

Step 3: cover with plastic film and ferment to twice the original size

Step 4: dip your fingers with a little flour and poke a hole in the middle of the dough. No shrinkage, no collapse, that is good fermentation. Take out the exhaust gas and divide it into 4 parts for rounding. Wake up for 15 minutes

Step 5: take one of them and "grow up",

Step 6: roll up and tighten the head end.

Step 7: close the mouth and put the toast box down

Step 8: cover the fresh-keeping film and ferment until the toast box is 9 minutes full. Brush a layer of egg liquid on the surface of the toast

Step 9: preheat the oven and bake the toast at 165 ℃ for 35 minutes

Materials required:

High gluten flour: 270g

Coffee: 20g

Water: 145g

Sugar: 40g

Salt: 2G

Yeast: 5g

Whole egg liquid: 30g

Butter: 25g

Note: when the color of toast is too heavy, it can be covered with tin foil, baked and taken out, then demoulded and cooled, and sliced the best next day

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ka Fei Tu Si