Reissue｜paparotti｜super Soft Mexican Coffee Meringue Bread｜salty Coffee Aroma｜

Reissue｜paparotti｜super Soft Mexican Coffee Meringue Bread｜salty Coffee Aroma｜

1. All the ingredients for the bread, except butter and salt, the rest are added to the chef's bucket~ (novices reserve 20 liquids, depending on the situation)

Those who don’t like coffee can ignore the coffee powder and make it into the original flavor~ but! Coffee is really soul sister👭

The ratio of dry yeast and fresh yeast is 1:3, which can be switched by itself

🌟Please reserve liquid for different flour and room temperature environment~

🌟Coffee powder~ just buy a Nestle~ if there is no ready-made at home

2. Stir at 2nd gear for about 2 minutes to form a dough~ Turn to gear 5 for 3 minutes

3. Prepare salt and butter~

4. Spread on the dough

5. Wrap it up and turn it over~ It turns out that it is easier to absorb and will not stick to a bucket~

6. I recorded a film tearing video~ This bread is not demanding for glove film~ If the holes are jagged~

7. It’s better if the noodle temperature is around 26 degrees. Too low is not conducive to fermentation. If it is too high and early fermentation, the taste and texture of the bread will not be good.

8. Put it into the proofing box for one fermentation~ If there is no proofing box, just a warm place at home~ Reference temperature: 25-28, humidity 75, time 50-60 minutes

9. Prepare salted butter～5 grams per lump～Make your own if you don’t have salted butter～

⚠️The production of salted butter: 100 grams of softened unsalted butter + 1 gram of salt to re-consolidate the fixed type (1 gram of sea salt is sufficient for 1.5 grams of table salt)

In fact, I mentioned it in the Japanese-style salt rolls a long time ago. I don’t know if old friends remember it~

Sisters with better family conditions can buy salted butter directly

I’m afraid of troubles and save troubles. I can use the ones at home and never buy them hahahahaha, and don’t buy the ones that can be substituted~

10. One shot is finished~ Fingerprint does not rebound after pressing~

11. Split ~

12. Exhaust spheronization ~ Cover and relax for 10-20 minutes

13. Press down on the side and pat to exhaust~

14. Turn it over and put on butter~

15. The same as a bun~ Pinch the bottom and close the mouth~

16. Put on the baking sheet

17. Send to the final fermentation ~ reference temperature: 32-35, humidity 75-85 ~ time about 40 minutes

18. Prepare the butter while fermenting~The butter is softened so that your fingers can easily poke holes~
Add powdered sugar and stir well~
Add room temperature egg liquid and coffee wine in portions and stir evenly~

19. Finally, sift into the low powder~stir evenly~

20. Pour into the piping bag for use~

21. At the same time, preheat the oven to 200 degrees for at least 10-20 minutes

22. Cut a small opening for the piping bag, not too big or too thick~

If the weather is cold, you can cover it with your hands and blow it with a hairdryer~ the batter is softer~

23. Take out the second serving bread ~ squeeze the meringue sauce ~

❗️Squeeze the puff pastry until the widest part of the bread～cover the widest and widest part of the bread head～

It can be more, don't be less, less can't cover it, if it's all on the top of the head, it won't look good.

❗️If there is a lot of meringue paste in the end, just look at where there are gaps and make up~

24. Put it into the oven～200°C up and down～12-15 minutes～The temperature of the oven is for reference only, you still have to come according to your own oven’s usual temperament～

25. The puff pastry will automatically fall to wrap the bread~ If the puff pastry is less squeezed, it won't be wrapped and it will be ugly~

🌟No need to be colored~The skin will form a crispy shell~

26. ❤️Coffee fragrant and sweet meringue + soft bread body + savory butter filling~ It's not too good, okay?

27. Come on, open your mouth~ soft visible to the naked eye~

Tips:

Homemade salted butter: 100 grams of unsalted butter + 1 gram of edible salt (or 1.5 grams of sea salt)

🌟This recipe can make 8 breads of about 60 grams ~ I doubled it today

🌟Please reserve liquid for different flour and room temperature environment~

The ratio of dry yeast and fresh yeast is 1:3, you can switch by yourself~

🌟Coffee powder~ just buy a Nestle~ if there is no ready-made at home