1. The coffee is brewed with hot water and allowed to cool to room temperature. Finally, take 150 grams of coffee liquid.
2. In addition to the butter, put the other raw materials in the dough into the Dongling bread machine, and start a kneading program. Knead until the dough is smooth.
3. Add butter, continue a kneading process, knead to the expansion stage, the dough can pull out a thinner film.
4. After the dough is reunited, put it in a large bowl and ferment at room temperature (about 28°C).
5. After about 60 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
6. The fermented dough is pressed and beaten to exhaust, and divided into 8 doughs. After rounding them, cover them with plastic wrap and relax for 15 minutes.
7. .Squash the loose dough and roll out a rectangular dough sheet with a rolling pin. Remember to squeeze and stretch the lower end of the dough sheet with your fingers, so that it will stick together later.
8. Roll the dough from top to bottom. Relax for another 10 minutes.
9. The loose dough continues to grow, about 35cm.
10. Press one end of the dough on the Danish bread tube.
11. Roll up from top to bottom.
12. Remember to hide inside.
13. Process all the dough at once and place it on the baking sheet, taking care to leave a gap.
14. Put it in the oven and ferment at 37°C to double the size, which takes about 30 minutes.
15. The surface of the fermented dough is sprinkled with ground peanuts.
16. Put the dough into the preheated oven, middle layer, heat up and down at 175℃, and bake for 18 minutes.
17. The toasted bread is removed from the mold while it is hot.
Tips:1. When putting raw materials, make sure that the yeast does not come into direct contact with sugar or salt.
2. The amount of water in the dough should be adjusted according to the water absorption of the flour.
3. If there is no coffee powder, you can use instant coffee instead, remember to reduce the amount of sugar.
4. Put a cup of warm water in the oven to help create moisture during the second shot.
5. The baking time and temperature need to be adjusted according to the temper of your own oven.
6. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
