Walnut Coffee Bread
1.
Prepare the ingredients for the dough;
2.
Use a spoon to scoop out 30g fluff marshmallow (vanilla flavor). Compared with ordinary marshmallows, the main difference between this marshmallow is that it is a semi-solid sauce and can be used directly without melting. It is very convenient and has many flavors, with vanilla flavor. There are three kinds of strawberry flavor and caramel flavor, whether it is ready-to-eat, spread or used in various baking, I like to use it;
3.
Pour the water and egg liquid into the bread bucket, and put the salt and sugar diagonally;
4.
Pour in the bread flour, dig a hole in the middle of the bread flour, add dry yeast powder, select the kneading program and start kneading;
5.
Add butter after the kneading program is over, continue to select the kneading program, and after the end, select the fermentation program to start fermentation;
6.
When the dough is fermented, you can prepare the surface decoration ingredients;
7.
Walnut shelled and chopped;
8.
Pour instant coffee powder into the bowl, add a little hot water to brew and melt, then add fluff marshmallow and stir evenly;
9.
Add the softened butter and stir well;
10.
Add the whole egg liquid in three times, and mix well each time before adding the next egg liquid;
11.
Sift in low-gluten flour and stir evenly;
12.
Pour in the walnuts and stir evenly;
13.
Put it in a piping bag for later use;
14.
The dough is fermented to twice its size, just poke a hole in the middle without shrinking;
15.
After fermentation, choose the kneading program to knead the dough for about 3-5 minutes to exhaust air, then divide it into ten equal parts and knead one by one, cover with plastic wrap and let it rest for 15 minutes;
16.
After it is relaxed, it is vented one by one and rounded into a paper tray, put into the oven for secondary fermentation, and the fermentation becomes twice as large;
17.
After the second fermentation is complete, squeeze the surface decoration batter on the surface of the dough to cover half of the area;
18.
Put it in the middle layer of the preheated oven at 180 degrees for 15 minutes;
19.
The finished product has moderate sweetness, soft and delicious, with the fragrance of coffee.
Tips:
1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation;
2. The nuts on the surface can be replaced as you like;
3. The coffee batter will melt and flow down when baking, so you don't need to squeeze the surface of the dough or squeeze too much;
4. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours;
5. The walnuts I use here are cooked, if they are raw, remember to roast them in advance;
6. The butter for surface decoration is best melted into a liquid state and then mixed and stirred evenly. The butter is particularly easy to solidify in winter;
7. Choose pure coffee instead of the one with sugar and creamer.
