Mocha coffee nut bread with zero skills, lazy people can also show their cooking skills

Coffee + chocolate is my favorite combination. The taste of the two together is very charming. If made into bread, the aroma is very rich. Add walnuts, cashews and other nuts to make the taste richer. This is today's mocha coffee nut bread.

By Blue Fat Man is not a vegetarian fat paper [Officially certified expert of Douguo Food]

Materials

• Coffee powder (coffee liquid) 15g
• Hot water (coffee liquid) 170g
• High-gluten flour (dough) 200g
• Cocoa powder (dough) 10g
• Instant coffee powder (dough) 15g
• Coffee liquid (dough) 140g
• Sugar (dough) 30g
• Yeast (dough) 3g
• Salt (dough) 2g
• Butter (dough) 25g
• Nuts (dough) 50g

Steps

1. Brew coffee with hot water and let it cool to room temperature. Finally, take 140 grams of coffee liquid.

2. For nuts, I used walnuts and cashews. Fry them first, then chop them and let them cool.

3. Except butter and nuts, put other raw materials in the dough into the bread machine, knead until the dough is smooth, and add butter.

4. Continue kneading until the expansion stage, and the dough can be pulled into a thin film.

5. Add nuts and knead slightly.

6. After the dough is round, put it into a large bowl and let it ferment at room temperature (about 28°C).

7. After about 60 minutes, the dough will have doubled in size. Use flour to poke a hole in the dough with your finger. If the hole does not shrink or collapse, fermentation is complete.

8. Press and pat the fermented dough to release the air, divide it into 6 equal pieces, roll them into balls, cover them with plastic wrap and let them relax for 15 minutes.

9. Flatten the relaxed dough, roll it into a ball again and put it into the mold.

10. Put the dough and the mold into the oven and let it rise at 37℃ until it doubles in size, which takes about 30 minutes.

11. Put it into the preheated oven, middle layer, upper and lower fire 175℃, bake for 20 minutes.

12. Remove the baked bread from the mold while it is still hot.

Tips

1. When putting the raw materials in, be careful not to let the yeast come into direct contact with sugar and salt, otherwise the yeast will become ineffective. 2. Please adjust the amount of coffee liquid in the dough according to the water absorption of the flour used. 3. If there is no coffee powder, you can use instant coffee instead, but remember to reduce the amount of sugar. 4. During the second rise, put a cup of warm water in the oven to help create moisture. 5. The baking time and temperature need to be adjusted according to the temper of your own oven. 6. The bread can be stored at room temperature for about 3 days. Remember not to put it in the refrigerator. If you want to keep it longer, just put it in the freezer.

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