Mocha coffee flavored bread

By Kui Shu 007

Materials

• 135g high gluten flour
• 15g low-gluten flour
• 1 scoop of coffee powder
• Salt 1g
• Syrup 30g
• 80g hot water
• 15g butter
• Chocolate coin 8 pieces
• A little heat-resistant chocolate
• Milk powder 10g
• Yeast 2g

Steps

1. Mix coffee powder and syrup with hot water and refrigerate for 30 minutes. (You can replace the hot water with hot milk)

2. Put high flour, low flour, milk powder and yeast into the bread machine, add coffee liquid and start a kneading program.

3. When the kneading process is finished, add butter and start the kneading process again.

4. Put the kneaded dough into a bowl, cover with plastic wrap, let it stand at room temperature for 30 minutes, refrigerate overnight, take it out in the morning, let it rise at room temperature, pull apart the dough, and the honeycomb structure as shown in the picture will be fermented.

5. Take out the dough and divide it into 8 portions, roll it into balls and let it stand for 20 minutes.

6. Flatten to release air, wrap in chocolate, tighten, and close the top downwards.

7. Decorate the surface with chocolate beans and arrange on a baking tray.

8. Turn on the fermentation function for 35 minutes until it grows 1.5 times larger.

9. Preheat to 180 degrees and bake for 15 minutes, adjusting the upper and lower positions of the baking tray halfway through. Done!

Tips

In hot weather, use refrigerated coffee solution.

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