Mexican Coffee Bread
1.
Put the main ingredients into the bucket of the bread machine one by one
2.
Choose to mix the noodles for 10 minutes, wake up for 10 minutes after mixing, then mix the noodles for 15 minutes, and leave the noodles at room temperature for about 40 minutes.
3.
Remove the butter to soften
4.
Add butter and powdered sugar until it becomes whitish and swells smoothly
5.
Egg beaten
6.
Add the egg liquid in batches and mix well each time
7.
After all is added, stir well and beat until smooth
8.
Mix the coffee with hot water
9.
Add the dissolved coffee and stir well
10.
Sift low powder, add and mix well
11.
Put the finished Mexican leather into a piping bag for use
12.
Poke a hole with your fingers on the spread dough, without collapsing or shrinking, and it's done in one pass.
13.
Divide the dough into 9 equal pieces of dough
14.
Knead it with your hands, put it on the gold plate and put it in the oven for fermentation
15.
Take out after 50 minutes of fermentation
16.
Cut the piping bag, spirally squeeze the Mexican peel onto the fermented bread, and then put it into the preheated oven
17.
Oven setting 165 degrees, 25 minutes
18.
The Mexican coffee bread just came out of the oven, take it out and put it on the shelf to cool down, the skin is still a bit crispy, very delicious
Tips:
When adding egg liquid in the middle of the Mexican peel, you must add it in small amounts and several times, and each time it should be smooth, and then add a second time; squeeze the bread to the upper layer so that you don’t need to force it down, it is too full The flowers will flow into the baking tray once they are baked
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