Coffee bag

Overview

Today I continue to challenge coffee European bags. Eat the coffee in your stomach~

Prepare the ingredients. Put all the ingredients except butter and salt into a blender.
Stir until 70%, add butter and salt, stir until it can be stretched into a glove film.
Take it out and let it rise for 40 minutes.
Divide each into 80g pieces.
Roll it into a long strip, add the filling and roll it into an olive shape, with crispy bits on the surface.
Place it in the Gobic F110S fermentation box and ferment to twice the maximum temperature of 30°C and humidity of 80°C.
Sprinkle the surface of the fermented dough with flour.
Put it in the oven and bake at 180 degrees Celsius for 6 seconds and then bake for 13 to 15 minutes.