The outer layer is covered with a coffee-flavored meringue, and the soft bread with a butter-filled layer on the inside is the best when warm. Simple material, ultra-detailed approach. Due to the general reaction of too much coffee material, the formula has been adjusted to reduce the amount of half.
Pour material A except for unsalted butter and water into a single container. Do not pour the fine sugar and yeast directly together.
Slowly stir into a group while slowly adding water, depending on the situation ± 5ml. - If it is a manual kneading surface, it is necessary to use the scraper to continuously gather the dough and shovel it up. It will be very wet and sticky at first, don't add dry powder, continue to smash and occasionally beat. ----When the dough is gradually becoming less sticky and begins to be malleable, add softened butter and the dough begins to wet and sticky. The combination of smashing can effectively increase the ductility of the dough. So beat it, boy!
When the dough is very smooth and not sticky, take a small shovel and slowly open it to form a film. Manual kneading must have physical strength and patience
The edge of the dough is stuffed from the bottom to the middle to form a ball, and the veteran can also round the hands on the table. The smoothest on the surface, then covered with plastic wrap at about 27 ° room temperature fermentation.
If the room temperature is too low, put it in the oven and put a bowl of warm water underneath to increase the humidity. The time for basic fermentation is variable, and it takes about 45 minutes to an hour depending on the condition of the dough.
While waiting for the basic fermentation, the instant black coffee powder of the material B is dissolved in 1 tablespoon (tbs about 15 cc) of hot water to be dissolved and completely cooled.
The butter of material B is softened and then sent with an electric egg beater. The color is slightly lighter and the volume is slightly fluffy.
Add the powdered sugar in several portions, mix well with a spatula and continue to beat.
Add the egg of material B and mix it evenly.
Add coffee solution and mix well. The low-gluten flour in material B is then sieved. Stir well to form a thick paste.
Put the batter in the piping bag and concentrate with the squeegee. spare.
View the dough about 45 minutes to an hour later, about 2 times larger. Use your fingers to poke the flour. If the cavity rebounds, the time is not enough to continue the fermentation. If the cavity does not rebound, the basic fermentation is completed, and the time is just right! If the deflated ball collapses, it indicates that the fermentation is excessive and the dough will produce a sour taste. (The dough that has been over-headed will have a bad taste, with a sour taste, and the secondary fermentation expansion is not so good).
The dough was weighed and divided into nine portions, each about 55 g, rounded. There must be more dough, which is useful later.
After finishing one by one, cover the plastic wrap and relax for 10 minutes.
The extra dough is divided into nine parts, and the butter outside the formula is cut into 1.5cm squares.
Take one of the nine small doughs and squash them into a small piece of butter, and squeeze them tightly over the corners. Nine in turn
Pack the small butter aside.
The loose dough is flattened with a rolling pin and wrapped in small butter. The seal of the small butter is hidden in the dough, and it is pinched and rounded after being wrapped, and the seal is facing down.
Cover with plastic wrap or put in a 38 degree sealed box for secondary fermentation
The volume is almost doubled. You can preheat the oven to 180 °C.
Remove the coffee batter and cut the small mouth at the front end of the flower bag to squeeze the coffee paste from the inner ring to the outer ring onto the dough. Do not exceed half.
Put in the lower layer of the oven preheated at 180 ° C, fire for 15 minutes
Cool down slightly after baking, and taste the best when warm.
The freshly baked bread crust is crispy, and the sandwiched butter melts into a sauce, which is delicious.
1. Do not add dry powder to your face! ! Because adding too much dry powder can cause the imbalance of yeast to affect the fermentation. 2. Basic fermentation Note not to determine the dead time, and observe the dough size. 3. When the coffee is washed with hot water, it must be cooled, otherwise pouring into material B will cause the eggs to condense. 4. It may be difficult to pour into the coffee liquid just after pouring into the flour. 5. Squeeze the coffee dough. Do not cut too much. The batter should not exceed half of the dough. It should not be too thick. If the batter is too thin, it may be caused by temperature. The butter may melt. You can refrigerate for a while and then squeeze. The best effect of the batter is to evenly wrap the bread. Everyone has reflected too much coffee skin material, so it has been adjusted to reduce the amount of half. If you like it, you can adjust it back by yourself. 6. The coffee bag has the best taste, but although there is still a small amount of survival after the second fermentation and high temperature baking yeast, if the stomach is not good, it can be cooled and eaten. The bread sold outside should not be eaten because of the addition of bread improver. The chemical substance is not released before cooling, which is not good for the body. 7. After the night, the skin will become soft and not brittle. You can eat it by turning it over. If you can't finish using food bags to prevent drying, you don't need to put the refrigerator (the bread without the improver will accelerate the aging of the dough) and eat it within three days. It can be frozen if you can't finish it. When you want to eat, preheat the oven to 160 ° C and bake for 5-10 minutes. The surface is dry and cool, and you should not fry it.