Coffee Spiral Bread
1.
Prepare all-purpose flour and oat bran.
2.
Add egg liquid.
3.
Add fresh milk, sunflower oil, sugar, and salt.
4.
Mix until there is no dry powder.
5.
Put the dough into the bucket of the bread machine, and start a kneading program to knead the dough.
Start the second kneading program and add yeast 5 minutes before the end.
6.
Start the second kneading program and add yeast 5 minutes before the end.
7.
The dough is rounded and collected in a cooking pot, and fermented in refrigeration for 20 hours.
8.
The dough rises to twice its size.
9.
The dough is vented, divided, rounded, and relaxed for 15 minutes.
10.
Take a small piece of dough and slowly knead it into a strip.
11.
Evenly wrap around the spinal canal mold.
12.
Make all the spiral breads one by one, and put the raw embryos into the baking tray.
13.
The hair is visibly enlarged and brushed with egg wash.
14.
Preheat the oven. Heat up and down at 180 degrees, middle level, and bake for 20 minutes.
15.
Put the egg yolk, flour, sugar, oil, coffee powder, and corn starch into the milk pot, and add fresh milk.
16.
Mix and mix well.
17.
Simmer on low heat until thick and moderately thick, let cool for coffee custard sauce.
18.
After cooling, put the coffee custard sauce into a piping bag.
19.
The baked rolls are poured into coffee custard sauce one by one and ready to be eaten.
Tips:
1. The main ingredients are the bread roll recipe, and the auxiliary ingredients are the coffee custard sauce recipe.
2. Oat bran can be obtained by sieving the oats made by yourself. If you don't need it, you can replace it with the same amount of flour.
3. There is no time to finish the bread in one go, and refrigerated fermentation is used.
4. The baking temperature and time need to be flexibly controlled with the performance of the oven.
Buy on JD
Buy on Amazon
