Coffee Mocha Bread
1.
Put 3 grams of yeast in 80 grams of water and mix well
2.
Then add 140 grams of high-gluten flour and stir it into a floc. Cover with plastic wrap and ferment until it is twice as large. This time is just right to blur
3.
Put 40 grams of icing sugar into 40 grams of softened butter and beat
4.
Whipped butter
5.
Add 40 grams of egg liquid in three times, stirring well each time
6.
Pour in 40 grams of low powder and mix well
7.
One part is put into a piping bag for later use, the other part is added with 20 grams of cocoa powder and mixed evenly, and the same is put into a piping bag for later use
8.
70 grams of high-gluten flour, 30 grams of whole egg liquid, 10 grams of milk powder, 20 grams of brown sugar, 2 grams of salt, 30 grams of water.
9.
Add 20 grams of butter and knead to the expansion stage
10.
Round into the bread machine; ferment to 2 to 2.5 times the size
11.
Stir 90 grams of walnuts, 10 grams of brown sugar, 10 grams of butter, and 6 grams of instant coffee to make a bread filling
12.
Exhaust the air from the fermented dough, divide it into 6 parts and round it, and let it proof for 20 minutes
13.
Roll the dough into a beef tongue shape
14.
Put the chopped walnuts evenly
15.
Roll up, seal tightly, and carry out secondary fermentation
16.
Fermented to 2 times larger
17.
Squeeze the original Mexican sauce and mocha sauce at intervals on the surface, and preheat the oven at 180 degrees for 20 minutes
Tips:
The chopped walnuts should be a bit smaller, otherwise the dough will break easily.
