coffee bread
Overview
For all kinds of Tangzhong bread made by Teacher Meng, he always makes the full amount of Tangzhong, and then uses half of it to make half the dough. In this way, it only takes two or three days to solve the problem of bread with the same taste. Someone once asked, what to do with the remaining half of the soup? For a moment, it seemed like this shouldn't be a problem. You can do anything with the remaining tangzhong, eat it, throw it away, make other bread or other non-bread foods, as long as you can think of it. . . . I used half of Teacher Meng's custard soup to make shredded taro bread, and the remaining half was used to make Teacher Meng's coffee bread. Teacher Meng’s two kinds of bread use the same soup, so they can be made at once to complete both kinds of bread. The shredded taro is sweet and the coffee is refreshing. It's really refreshing. As you knead the dough, the temptation of coffee is floating in the air. . . .
Tags
Ingredients
Steps
-
Dough ingredients
-
Pour water into coffee powder and mix thoroughly
-
Mix coffee water with all dough ingredients except butter
-
Knead into a uniform dough and add butter
-
Continue kneading until the film is stretched
-
Put it into a large bowl for basic fermentation
-
The dough has grown
-
Deflate the air, divide into 4 equal parts, roll into balls, and let rest for 10 minutes
-
Prepare decoration materials
-
Roll the rested dough into an oval
-
Roll up
-
Arrange it into a long strip of about 30 cm
-
Make it into 6 characters
-
Twist the circle to the left
-
Wrap into a figure 8
-
Place on baking tray and ferment for 25 minutes
-
The dough has grown
-
Brush the surface with egg wash
-
Sprinkle with chopped peanuts
-
Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for 10-15 minutes
-
Color the surface and come out of the oven
