Cream bread
By VicentaLakin
Coffee was used instead of milk, adding a little milk powder and the smell of bread. A piece of bread like this comes in the morning of summer, and some fruit and a glass of fresh orange juice are really nice. I like this kind of breakfast, with all kinds of simple bread, with no need for too much food, and with a different taste。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 30g
- coffee powder 8g
- butter 20g
- yeast 8g
- boiling water 165g
Steps for Cream bread
1
Coffee powder is flushed with water and cooled。
2
The sequence of liquid before dry powder for materials other than butter is placed in the breadbox drum. I'm not sure。
3
When the noodles are fermented up to twice the size, the exhaust is divided into six equals and rolls loose for 10 minutes。
4
It's not good enough to take a pasta into an elliptical shape, to press the edge with a little hand, to remove as much of the excess gas as possible, to make bread tissue, and a little thinner at one end。
5
Roll up a shuttle along the short edge and tighten both ends。
6
Each of the noodles is rolled up in this way and placed on a grill with oilpaper, and fermented twice as large。
7
Cutting a knife to draw the preferred texture with a little bit of high-banded flour. The oven preheats 180 degrees。
8
The oven is 180 degrees 15-18 minutes, depending on the temperature of the oven。Cream bread Make Tips
if you don't think you can make some souffles on the bread and bake them, you like to have a soothing taste. i was in trouble so i reduced the sock to join. it'll taste better if it's simple. carnation: coffee powder here can be replaced with tea powder or cocoa powder if you like, but watch out for the water in the formula. at the time of accession, 5-10g could be withheld, as each flour was diluted to a different extent, so that it could be added on the basis of actual circumstances. the summer pasta is easily fermented early, and can be stored in a freezer for one hour, which can be effectively avoided by adding materials。