Don’t throw away the leftover coffee powder, it will turn into delicious and soft toast

Recently, a friend I know has also fallen in love with baking. She made a lot of bread and toast at home. She felt very accomplished and sent it to me. I also thought it was very good. The charm of doing it yourself probably comes from this. The more you do it, the more interested you will be. As we chatted, she mentioned that there was a lot of instant coffee powder at home, and she couldn't finish it. She wanted to ask if she could change it and make something? Of course you can. The materials for making toast and bread are actually very diverse. Coffee powder is also a very good choice. So today I recorded the toast I made with instant coffee powder. The taste is very special, soft and delicious. Friends who like coffee will definitely love it.

First, we need to prepare the raw materials (taking 300g toast box as an example): 170g high-gluten flour, 25g sugar, 2g salt, 6g milk powder, 6g instant coffee powder, 40g whole egg liquid, 34g milk, 30g light cream, 2g yeast, and 16g unsalted fermented butter.

In summer, we need to refrigerate all liquid ingredients before making toast! When using refrigerated ingredients, the dough temperature will be kept below 26 degrees. If it is kept at this temperature, the dough will ferment according to the steps, and the final product will taste very good.

Separate dry and wet ingredients, and weigh butter separately

Step 1: We weigh the ingredients first. It should be noted that dry powder materials and wet liquid materials need to be packed separately. The unsalted fermented butter needs to be softened until it can be pressed with your fingers.

Preliminary mixing of materials.

Pull the dough to make jagged holes

Step 2: Pour all ingredients except butter into the food processor, and first mix and beat the dough at low speed to make it clumpy. The clumping dough has no gluten strength, so you need to continue to turn it to high speed to make the dough elastic.

Add butter to make the dough more extensible and elastic

The final dough is smooth and filmy.

Step 3: Add softened unsalted butter, mix the ingredients at a low speed, then turn to high speed to beat the dough to make it elastic and extensible. The surface of the beaten dough is smooth, and a thin film can be pulled out by pulling apart small pieces of dough. The taste of the toast depends on this step! So be sure to observe the state of the dough while beating it.

Slightly reshaped

Ferment at 27 degrees until it doubles in size

Step 4: Shape the beaten dough into a round shape. In summer, you can ferment it directly at room temperature of 27 degrees. The volume of the fermented dough will increase to twice its size. Use your finger dipped in flour to poke into the center of the dough. The fermented dough will not shrink!

Cut into 4 equal parts, cover with plastic wrap and let rest for 15 minutes

Roll out the dough, turn it over, and reshape it

Complete the shaping steps from top to bottom

Put it into the toast box mold and ferment it at 35 degrees.

Step 5: The toast is fermented for the final time. The temperature should not exceed 38 degrees and the humidity should be around 80%. The fermentation time is about 30 minutes. In the end, the toast will be 90% full in the mold. You need to preheat the oven in advance and bake it when it is ready. The reference time is 30 minutes.

Fermented toast

The flat-top toast is 90% full in the mold and the oven is preheated in advance.

Bake at 175 degrees for 30 minutes

Step 6: Put it into the oven and bake for about 30 minutes. When it is baked, you need to shake the mold to dissipate the heat, then remove it from the mold and turn it upside down to cool.

Coffee butter toast is ready! From the moment it is made, the flavor of butter and coffee hits your taste buds together, and it tastes very good in the end. Coffee lovers will definitely like it.

If it is a 450g toast mold, all the materials can be multiplied by 1.8 times! The fermentation time is a reference value, and it is different in summer and winter. The specific time should be based on the fermentation state! If there is no fermentation box, you can also use the oven to complete the final fermentation, which is also a good choice!