Delicious Coffee Bread with a Thin and Crispy Crust
A very delicious coffee bread. Soft bread, crispy crust, and the intoxicating coffee aroma. Rich and delicious. Let's accompany it with a bright afternoon!
Of course, what if you don't like the coffee flavor? It's simple, just omit the coffee. The original pastry bread is still fragrant!
Coffee Bread
(Reference quantity: 4)
Ingredients:
Bread ingredients:150g high-gluten flour, 65g water, 15g hot water, 4g instant coffee powder, 25g granulated sugar, 2g salt, 3g dry yeast, 7g milk powder, 15g egg (whole egg liquid), 15g butter.
Crust ingredients:: 35g low-gluten flour, 15g powdered sugar, 18g butter, 8g egg liquid, 10g milk powder, 2g instant coffee powder, 5g hot water.
Production process
First, dissolve 4g of coffee powder in 15g of hot water, becoming coffee liquid (note that here is pure instant coffee powder, not that with sugar and cocoa powder three-in-one coffee powder).
Add all the bread ingredients (including the first step's coffee liquid) to the Kunbei Chef machine bowl, knead until gluten is formed, then add softened butter, continue kneading until it can stretch into a thin filmExpansion stage
Chef machine reference timeG1 model, knead for 7 minutes, add butter and continue kneading for 8 minutes. A5/A6 model, knead for 7 minutes, add softened butter and continue kneading for 7 minutes, then adjust the chef machine to 4-speed, high-speed knead for 2 minutes to make the dough form a film (the time required for different doughs to form a film is different, please adjust the kneading time according to the actual situation).
If you knead by handthe process is the same, knead until the dough forms a film (refer to the manual for hand kneading).
After kneading, put the dough in a bowl, cover with plastic wrap, and let it ferment at room temperature. Ferment until the dough becomes twice its original size. Fermentation time varies depending on the temperature.
During the fermentation of the dough, you can make the crust.
Softened butter, add powdered sugar, whip until fluffy (butter amount is small, so you can use a small bowl to whip it). Dissolve coffee powder in hot water to become coffee liquid. Wait for the coffee liquid to cool before pouring into butter and whipping evenly, then add egg liquid and whip evenly (as shown in Figure 1).
The texture of the butter after whipping is shown in Figure 2.
Pass low-gluten flour through a sieve, along with milk powder, and add it to the butter (as shown in Figure 3). Mix with a scraper, and it becomes crust dough (as shown in Figure 4). If the crust dough is too soft, you can put it in the refrigerator to harden.
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Divide the crust into 4 pieces. Take a piece of crust, sandwich it between two sheets of plastic wrap, and roll it into a thin layer, about the size of the dough to be wrapped (because the crust is sticky, using plastic wrap makes it easier to operate).
Remove the plastic wrap, place the dough on the crust.
Lift the bottom plastic wrap and stick the crust to the dough, and then remove the plastic wrap, so a thin layer of crust is wrapped around the dough.
Finally, shape it appropriately by hand to make the crust evenly wrap the dough, and seal the edge. The edge is facing down, and the dough is completely covered by the crust.
The texture of the crust is similar to that of a pineapple bun, but the crust of a pineapple bun is thicker and can be directly wrapped. The crust of this bread is very soft and thin, so using plastic wrap makes it more convenient to wrap the dough.
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
Put the fermented dough on the table, flatten and squeeze out the air, and then spread it out with a rolling pin as much as possible to remove the air. Then divide the dough into 4 pieces and knead into balls (if the dough shrinks easily and is difficult to knead into balls, you can let it rest for 15 minutes before kneading).
