Mocha Coffee Bread

@杜仁杰实战烘焙学校 The editor's favorite is 85°C's Mocha Coffee Bread, a bread with a strong coffee flavor, and it is full of nuts. It is so satisfying to take a bite. If you like it, you can collect it or follow us. It is updated daily! @头条美食#烘小课堂#

Materials

Medium dough

250g high gluten flour

75g milk

Egg white 19g

100g whipping cream

6g white sugar

Yeast 2g

Main dough

16g egg white

35g white sugar

3g salt

Yeast 1g

Mocha coffee dough

50g whole egg liquid

50g low-gluten flour

50g butter

50g powdered sugar

Mocha cocoa powder 12g

Invaginated

50g chopped walnuts

30g brown sugar

How to make mocha coffee bread

1. Take a container and put the Chinese materials into the bowl, stir it into flocs with chopsticks, then knead it into a ball with your hands, and put it in the refrigerator overnight.

2.Take out the middle dough (see the recipe for the middle dough ingredients) and tear it into small pieces. Put it into the bread machine together with the main dough (see the recipe for the main dough ingredients) and knead it until it is fully formed into a film.

3. Take out the dough, wrap it into a round shape, put it in a bowl, cover it with plastic wrap and let it ferment for 30 minutes until it is 2-2.5 times larger.

4. Take out the fermented dough, let it deflate, divide it into 2 parts and roll it into balls, then cover with plastic wrap and relax for 15 minutes.

5. After the dough is relaxed, roll it into an oval shape again (it is better to roll it thicker, otherwise the walnuts will easily break the dough when it is rolled up), evenly apply brown sugar, and then sprinkle with walnuts.

6. Roll up from bottom to top and seal both ends to prevent the filling from bursting out.

7. Secondary fermentation for about 40 minutes, recommended temperature is 35 degrees Celsius and humidity is 85%

8. During the second fermentation, make the mocha cocoa sauce to be spread on the skin

9. Mix the softened butter and powdered sugar at room temperature, then add the beaten egg liquid 2-3 times. Beat with an electric whisk until thick, then sift in the low-gluten flour, mix well, and divide into two portions.

10. Dissolve mocha cocoa powder in about 5g of water (in a thick state), mix with one portion of butter sugar paste, then put the mocha cocoa paste and original butter sugar paste into two fresh-keeping bags and refrigerate for later use.

11. Evenly squeeze a line of original butter sugar paste on the surface of the dough after secondary fermentation, then squeeze a line of mocha cocoa paste, and repeat until the entire surface of the bread is filled.

12. Put it in the preheated oven at 180 degrees Celsius and bake it in the middle layer for 20 minutes.

13. Cut and enjoy while hot

The complete recipe of "Japanese milk roll", so soft that you can't stop eating one

The most delicious "black rice cake" recipe, make a bunch for just a few dollars!

Melt in your mouth - Durian jelly cheesecake

The real soft girl-cotton cake

The complete recipe of "Orange Cake", this is really good

"Soy milk box cake" How to make soy milk box cake, how to make soy milk box cake delicious

Leave a message "learning" in the comment area and the editor will add you to the baking technology exchange group to communicate and learn from baking experts.