Name: Coffee Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 21g Custard soup; 1 tsp Instant coffee powder; 50g water; 100g High-gluten flour; 12g Caster sugar; 1/16 teaspoon salt; 1/2 tsp Dry yeast; 1/2 tsp cocoa powder; 10g butter; 10g protein; 10g Ground peanuts

Coffee Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

For all kinds of soup breads made by Ms. Meng, he always makes the whole soup, and then uses half of it 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 does the remaining half of the soup do? Suddenly speaking late, this seems not to be a problem. The rest of the soup can do anything, eat, throw away, make other bread or other non-bread food, as long as you can think of. . . .
Mr. Meng’s custard soup, half of which is used to make taro bread, and the remaining half, and another Mr. Meng’s coffee bread. These two kinds of breads of Ms. Meng use the same soup, so they can be made at one time to complete two kinds of bread. The taro shreds are sweet and the coffee is refreshing. It's really refreshing, kneading the dough, the air floating around is all the temptation of coffee. . . . "

Coffee Bread

1. Dough material

2. Pour water into coffee powder and mix thoroughly

3. Mix coffee water with all dough ingredients except butter

4. Knead into a uniform dough, add butter

5. Continue to knead to pull the film

6. Put it in a large bowl for basic fermentation

7. Dough grows up

8. Exhaust, divide into 4 equal parts, round, relax for 10 minutes

9. Prepare decoration materials

10. Roll the loose dough into an oval shape

11. Roll up

12. Organize long strips about 30 cm in length

13. Made into reverse 6

14. Twist the circle to the left

15. Wrap into a figure of eight

16. Put it in the baking tray and let it rise for 25 minutes

17. Dough grows up

18. Brush egg liquid on the surface

19. Sprinkle with chopped peanuts

20. Put it in the oven, middle level, upper heat 190 degrees, lower heat 160 degrees, bake for 10-15 minutes

21. Colored on the surface, baked

Tips:
After shaping the dough, be careful not to over-ferment, otherwise the contour of the finished product will not be clear enough.
The fermentation time needs to be determined according to the actual temperature. The baking time and firepower need to be adjusted according to the size of the bread and the actual situation of the oven.

Coffee Bread

Ingredients

Coffee Bread

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