Coffee bread(ka fei mian bao )

Coffee bread

Introduction:

"For all kinds of soup breads from Mr. Meng, we always make the whole amount of soup breads, and then use half of them to make half of the dough. In this way, it only takes two or three days to solve the same taste of bread. Someone once asked, what is the rest of the soup for? It seems that it should not be a problem. The rest of the soup can be eaten, thrown away, made into other bread or other non bread food, as long as you can think of.... Half of Mr. Meng's casita soup is used to make taro bread, and the remaining half is used to make Mr. Meng's coffee bread. Mr. Meng's two kinds of bread use the same kind of soup, which can be made at one time to complete two kinds of bread. Sweet taro and refreshing coffee. Really refreshing, kneading the dough, floating in the air, are the temptation of coffee

Production steps:

Step 1: dough

Step 2: pour the water into the coffee powder and mix well

Step 3: mix the coffee water with all the dough except butter

Step 4: knead well and add butter

Step 5: continue kneading until the film is pulled

Step 6: put it into a large bowl for basic fermentation

Step 7: dough grows

Step 8: exhaust, divide into 4 equal parts, round and relax for 10 minutes

Step 9: prepare decorative materials

Step 10: roll the loose dough into an oval shape

Step 11: roll up

Step 12: make a long strip about 30cm long

Step 13: make an inverse 6

Step 14: turn the circle to the left

Step 15: wrap in Figure 8

Step 16: put into the baking pan and ferment for 25 minutes

Step 17: dough grows

Step 18: Brush egg liquid on the surface

Step 19: Sprinkle with peanuts

Step 20: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake for 10-15 minutes

Step 21: color the surface and get out of the oven

Materials required:

Custard soup: 21g

Instant coffee powder: 1 teaspoon

Water: 50g

GAOJIN powder: 100g

Fine granulated sugar: 12g

Salt: 1 / 16 TSP

Dry yeast: 1 / 2 teaspoon

Cocoa powder: 1 / 2 teaspoon

Butter: 10g

Protein: 10g

Peanuts: 10g

Note: after modeling the dough, pay attention not to over ferment, otherwise the outline of the finished product will not be clear enough. The fermentation time should be determined according to the actual temperature, and the baking time and power should be adjusted according to the size of the bread and the actual situation of the oven

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Fei Mian Bao