Coffee Bean Berry Kernel Soft European Bun
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the coffee bean syrup in the bread machine and add high-flour, salt, sugar and yeast to knead the dough for 20 minutes, then add butter and continue to knead the dough for 20 minutes.
2. Put it in the oven and ferment to double its size.
3. The grapes are dry cleaned to absorb moisture, so the nuts are roasted.
4. Split the air vent cover and proof it for 20 minutes.
5. Roll the proofed dough into a tongue shape and put it into the nuts to roll up and close.
6. Put it in the oven for a second proofing.
7. Spray water on the proofed dough and sprinkle with low powder, then use a sharp knife to cut out the pattern.
8. Put it in the preheated oven at 165 degrees for about 25 minutes (cover with tin foil after coloring).
9. Finished product.
Tips:1. The amount of liquid increases or decreases according to the hygroscopicity of flour.
2. The dough does not have to be out of the film.
3. Put the nuts according to your preference.
4. The temperature of the oven can be adjusted by itself.
