Name: One of The Best Sellers in The Bakery ~ Paparotti [coffee Mexican Bread]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 2g Dry yeast; 2g salt; 65g water; 7.5g milk powder; 30g Caster sugar; 2g yeast; 27g Whole egg liquid; 7.5g yolk; 75g milk; 20g butter; 85g Old face; 25g Powdered sugar; 35g Low powder; 3g Instant black coffee powder; 20g Chopped almonds

One of The Best Sellers in The Bakery ~ Paparotti [coffee Mexican Bread]

1. First make old noodles. Old noodle ingredients: 100 grams of high-gluten flour, 2 grams of dry yeast, 2 grams of salt, and 65 grams of water. Weigh out all the ingredients in the old noodles.

2. Mix and knead into a uniform dough.

3. Refrigerate or ferment at room temperature.

4. Send to about 3 times. Take out the required amount for later use. The excess old noodles can be refrigerated or frozen for next use.

5. Make bread dough. Put all the ingredients (including old noodles) in the dough material except butter into the bucket of the bread machine.

6. Select the kneading program for 20 minutes, and add softened butter when finished.

7. Continue to choose the dough-making procedure for 20 minutes.

8. Knead to the stage where a strong film can be pulled out.

9. Take out the spheronization and put it into a container.

10. Put it in the oven and put hot water in the lower layer. Select the fermentation function and perform basic fermentation for about 60 minutes (the time is a reference, mainly depends on the state).

11. At this time, make Mexican sauce. Add the softened butter to powdered sugar and mix well.

12. Add the beaten egg liquid in 2-3 times, stirring well each time, and then add the next time.

13. Sift in low-gluten powder and instant coffee powder.

14. Mix well with a spatula.

15. Add the chopped almonds and mix well.

16. Put it in a piping bag for later use.

17. After the dough is fermented to 2~2.5 times larger, take out the dough.

18. Tap the exhaust.

19. Divide equally into 8 small doughs, about 61g/about one, round and cover with plastic wrap to proof for 15 minutes.

20. Take a loose dough and flatten it.

21. Round again.

22. Prepare them one by one and place them on the baking tray.

23. Continue to ferment in the oven, and put a plate of hot water to increase the humidity.

24. Fermented until the surface of the finger is gently pressed, it can slowly rebound and take it out.

25. Squeeze the Mexican sauce on the top of the bread dough.

26. Put it in a preheated oven and bake at 185 degrees for about 18 minutes (please adjust the temperature and time according to your own oven habits).

27. Once out of the oven, move it to the drying net and let it cool.

28. Finished product.

29. Finished product.

Tips:
1. Please adjust the amount of liquid according to the flour, environmental humidity and the degree you can control.

2. The old noodles can be made in advance, it is more convenient whether it is refrigerated or frozen. It is not recommended to omit the old noodles in this formula, the taste will be completely different after omission.