Coffee, Mexican bread
By VicentaLakin
One of the bakeries' best sales
Recipe Recommendations
- high-gluten flour 400g
- milk powder 15g
- fine sugar 65g
- fresh yeast 12g
- whole egg liquid 55g
- milk 150g
- pure water 90g
- salt 5g
- Lao Mian 170g
- egg yolk 15g
- butter 50g
- powdered sugar 70g
- low powder 70g
- Instant black coffee 6G
- chopped almond 30g
- milk fragrance
- baking
- half an hour
- senior
Steps for Coffee, Mexican bread
1
Old T55 flour 200g, fresh yeast 4g, salt 4g, water 130g. The old pasta is mixed and fermented three times. Soft butter is added to sugar powder, evenly mixed, egg fluids, low-fat powder soluble coffee powder, smoothing, almond shredding。
2
The pasta material is mixed with butter and placed in the cooker ' s mixer tank, with low-speed mixing and subsequent transfer until it is smoother, and it is removed from the garden, with a temperature of around 26 degrees, and fermented at 26 degrees, twice as high。
3
THE FERMENTATION IS DIVIDED INTO 16 SMALL NOODLES, ABOUT 63 G, WITH 15 MINUTES OF FERMENTATION IN THE BACK OF THE ROLL。
4
It is then fermented at a temperature of about 32 degrees, so that the fermentation can come out slowly, squeezed into the oven by Mexican sauce for about 180 degrees and 18 minutes.”。Coffee, Mexican bread Make Tips
The temperature of the face group is strictly controlled, albeit with a reduction in the time spent rubbing。