Coffee Chocolate Bean Ou Bun

Coffee Chocolate Bean Ou Bun

by Lime Reviews

5.0 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

1

I just bought another 3 kilograms of coffee beans and have a cup of coffee that I grind every day. It feels great!
In addition to drinking coffee, making bread is also delicious. Today, I made coffee and chocolate European buns, which are delicious, soft and chewy, rich aroma, so charming!
Fangzi to share with everyone!

Ingredients

Coffee Chocolate Bean Ou Bun

1. I weighed the ingredients, I mixed the coffee liquid and water

Coffee Chocolate Bean Ou Bun recipe

2. Except butter and chocolate beans, all ingredients are put in a cook machine or bread bucket. Knead to the expansion stage and add softened butter

Coffee Chocolate Bean Ou Bun recipe

3. Then knead out the hand mask. Very thin and tough, not easy to break

Coffee Chocolate Bean Ou Bun recipe

4. Finally, put in the heat-resistant chocolate beans, and slowly stir evenly at low speed.

Coffee Chocolate Bean Ou Bun recipe

5. After kneading, the basic fermentation begins, with a fermentation tank, the temperature is 28 degrees, and the humidity is 70%.
Fermented to 2 times larger

Coffee Chocolate Bean Ou Bun recipe

6. After fermentation, ventilate, divide into 3 portions, spheronize and relax for 15 minutes. After relaxing, roll it out and roll it up.

Coffee Chocolate Bean Ou Bun recipe

7. It is shaped into an olive shape for the second fermentation. The temperature is 32 degrees and the humidity is 80%.
After fermenting 1.5 times larger, sift the high-gluten flour to cut out the pattern

Coffee Chocolate Bean Ou Bun recipe

8. Oven 180 degrees, bake for 18-20 minutes, it will be out.

Coffee Chocolate Bean Ou Bun recipe

9. This European bag is worth making. It is not sweet and still very soft after 2 days.
There is no coffee extraction machine, you can use instant coffee powder instead!

Coffee Chocolate Bean Ou Bun recipe

Tips:

The amount of water is added according to the water absorption of the homemade flour

Comments

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