A Coffee-Flavored Pastry for Busy Professionals
For office workers, the hardest thing is breakfast. With busy lives, it's difficult to find time for breakfast, so many people just have a simple meal or buy a piece of bread.
After the oven entered the home, making bread by yourself is a very simple thing. However, if you want to make it delicious, you must prepare an electronic scale with accuracy to 0.1g. A little bit of quantity can affect the overall texture of the bread.
There are many types of buns, and the operation is relatively simple, unlike toast which requires a higher level. Today I'm introducing a more simple one, which doesn't require starter, and has a subtle coffee flavor, which is very delicious.
Dough (a pack of 16): High-gluten flour 300g, milk powder 10g, yeast powder 3g, white sugar 45g, salt 4g, butter 25g, milk 208g, soluble coffee 13g
Filling: Chocolate coins as needed
1. Weigh all the ingredients. First, put the milk into the mixing bowl, then put all the solid materials except the butter into it, yeast and sugar, salt, and milk powder are separated.
2. First use 1 to knead the dough into a ball, then switch to 2-3, knead until you can pull out a relatively thick film.
3. Cut the dough into small pieces, add butter, first 1 to knead the butter into the dough.
4. Switch to 2-3 and knead until a very thin membrane can be pulled out.
5. Smooth the surface of the dough, put it back in the bowl, cover with plastic film, and let it ferment at room temperature for the first time.
6. When the dough has risen to 2-2.5 times its size, poke a hole in the surface with flour, and it doesn't bounce back, completing the first fermentation.
7. Sprinkle a thin layer of flour on the operating table and the dough to prevent sticking, take out the dough.
8. Gently press the dough to deflate it.
9. Divide the dough into 16 equal parts and gently roll them into balls, cover with plastic film and let them rest for 20 minutes.
10. Take a rested dough and gently press it into a circle.
11. Flip it over and place the appropriate amount of chocolate coins. How much to put is up to your own taste, or you can not put it.
12. Pinch the seam tightly
13. Place it on the baking tray
14. When all are done, put them into the oven. Put a bowl of hot water in the oven to perform the second fermentation.
15. Let it rise to 2 times its size, and when you gently poke it, it will bounce back. Take out the baking tray, preheat the oven to upper tube 170 degrees and lower tube 190 degrees.
16. Place the baking tray in the preheated oven and bake for about 18 minutes.
