Walnuts and red sugar wrapped in soft bread. Brain replenished and blood replenished. Full of positive energy!

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
50 grams of low-fat flour
50 grams of whole eggs
60 grams of cream
100 grams of milk
20 grams of milk powder
30 grams of red sugar
3 grams of salt
4 grams of yeast
10 grams of unsalted butter
The more nuts
the better.
Unsalted butter (for the skin) 40 grams
50 grams of flour
One egg.
50 grams of low-fat flour
4 grams of coffee powder
Red sugar (for filling) in moderation

How TO MADE Mocha coffee walnut bread

Steps 1 to 4

1. Remove all the dough material except the saltless butter and mix it in the wrapping barrel until the surface is smooth, add the saltless butter cut into small pieces and continue stirring until the expansion stage (larger sheets can be pulled out, i.e. the film can be removed)

2. Turn on the fermentation mode after the dough comes out of the membrane. About an hour. Until the finger pokes into the dough, do not bounce back or bounce back slowly, as the dough fermentation completes the identification.

3. It's like a hole I dug myself.

4. The fermented dough is divided into five equal parts, and the small dough is rolled and stirred for 15 minutes.

Steps 5 to 8

5. When preparing the loose dough, the walnuts need to be cooked in advance, cooled and broken into small pieces, mixed with a moderate amount of red sugar.

6. Use a doughnut to open the dough into a beef tongue, flip the dough over and apply the filling, and gently press with your hands.

7. Carefully roll it from top to bottom, squeeze the lid and pour it down into the oven, starting the second cooking.

8. Preparing the surface of the Mexican sauce, add the sugar powder after softening the saltless butter in the ingredients, scrape it evenly with a scraper, use an electric egg beater to stir the bubbles, add the whole egg juice several times, stir until the volume of the cream grows, the color turns pale, filter the low-powder mixture into Mexican sauce. Take half of the Mexican sauce and put it in a bag for spare, add the coffee powder with a small amount of hot water and add it to the other half of the Mexican sauce to form Mexican coffee sauce.

Steps 9 to 12

9. At the end of the second round, the dough is alternately squeezed with two-colored Mexican sauce.

10. This is what bread looks like in front of the oven.

11. I'm not going to do it.

12. The oven is preheated in oven 180, and the middle layer is heated for 15 to 20 minutes.

Steps 13 to 16

13. It's cooked and can be stored on a shelf!

14. Here's a full body diagram of a loaf of bread.

15. The big one!

16. Here's another cross-section.

17. The sweet combination of walnuts and red sugar!

Handy cooking tips

　　1. it is difficult to fill the roll, you can reduce the filling appropriately, the red sugar in the filling is easy to peel the filling when baking, do not have to squeeze the interface when forming 2. the Mexican sauce is not enough in the end, the result is 2 mocha coffee bread surface is not covered with Mexican sauce. but it is also delicious.