Mocha Coffee Bread

Since I started making bread by myself, I rarely patronize a certain brand of bread. This is the bread I ate the most at her house before. It’s 8 yuan, which is really not cheap! ! Now it’s probably more than 8 yuan. The bread I make by myself not only has no additives, but also you can put as much stuffing as you like, which guarantees that you will enjoy it. People who like baking not only enjoy the whole process, but also see their family and friends eating so satisfied, they will be happier than the people who eat.

1. Add 3 grams of yeast into 80 grams of water and mix well

2. Then add 140g of high-gluten flour and stir until it becomes flocculent. Cover with plastic wrap and ferment until it doubles in size. This time is just right for making fuzzy dough.

3. Add 40g of powdered sugar to 40g of softened butter and beat.

4. Add 40 grams of egg liquid in three times, stirring evenly each time

5. Add 40g of low flour and mix well

6. Put one part into the piping bag for later use, add coffee powder and 20 grams of cocoa powder to the other part, mix well, and put it into the piping bag for later use

7. 70g high flour, 30g egg liquid, 10g milk powder, 20g brown sugar, 2g salt, 30g water, tear the medium dough into small pieces and put it into the bread machine and knead until smooth

8. Add 20g butter and knead until expansion stage

9. Roll into a round shape and put into the bread machine

10. Mix 90g walnuts, 10g brown sugar, 10g butter, and 6g instant coffee evenly to make bread filling.

11. Ferment until it doubles in size

12. Expel the air from the fermented dough, divide it into 6 portions and knead them into balls. Let them rise for 20 minutes.

13. Roll the dough into a beef tongue shape

14. Evenly place chopped walnuts

15. Roll up, seal and pinch tightly for secondary fermentation

16. Ferment until doubled in size

17. Spread the original Mexican sauce and mocha Mexican sauce on the surface. Preheat the oven to 180 degrees for 20 minutes