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HOMECoffee bread
For Mr. Meng's various types of bread, he always makes the whole type of bread, and then uses half of it to make half of the dough.In this way, it only takes two or three days to solve the same taste of bread.Someone once asked, "What do you do with the other half of the soup?"You can do anything with the rest of the soup, eat it, throw it away, make other bread or something other than bread to eat, as long as you can think of it....Teacher Meng's cassava soup, used half to make potato bread, the other half to make Teacher Meng's coffee bread.Teacher Meng's two loaves of bread use the same kind of soup, so it's possible to make two loaves of bread at once.It's sweet, and the coffee is delicious.It's really God-fearing, it's rubbing the dough, it's floating in the air, it's the temptation of coffee....
WHAT YOU NEED
Ingredients
21 grams of castor oil1 teaspoon of instant coffee powder50 grams of water100 grams of starch12 grams of fine sugar1/2 teaspoon of dry yeast1/2 teaspoon of cocoa powder10 grams of butter1/16 teaspoon of salt10 grams of protein10 grams of peanuts
How TO MADE Coffee bread
Steps 1 to 4
1. Dough
2. Pour water into the coffee powder and mix.
3. Mix coffee water with all dough except butter
4. Mix into a uniform dough and add butter
Steps 5 to 8
5. Keep rubbing until the film is pulled.
6. Placed in a large bowl for basic fermentation
7. Growing up
8. Exhaust, split into four equal parts, roll, relax for 10 minutes
Steps 9 to 12
9. Preparing the decorations
10. The loose dough is rolled into an oval.
11. Rolled up
12. Organize a long bar that grows about 30 centimeters
Steps 13 to 16
13. It's six words.
14. Turn the circle to the left.
15. Around the 8th circle
16. Put in a pan and ferment for 25 minutes.
Steps 17 to 20
17. Growing up
18. Surface brushing of egg yolk
19. Spread the peanuts.
20. Put in the oven, middle layer, heat 190 degrees, cool 160 degrees, bake for 10 to 15 minutes
Steps 21 to 24
21. On the surface, the furnace
Handy cooking tips
After molding the dough, be careful not to over-ferment, otherwise the finished product will not have a clear enough contour.The fermentation time depends on the actual temperature, the baking time and the heat need to be adjusted according to the size of the bread and the actual conditions of the oven.
