Ingredients: whole egg 15g, fine sugar 5g, 2 tsps of high-gluten flour, 30g of fresh milk, 2 tsps of instant coffee powder, 200g of high-gluten flour, 25g of fine sugar and 8 tsps of salt1/.

Accessories: 20g protein, 1 tbsp almond.

Coffee bread

1

Casta sauce: whole egg liquid 15g, 5 g of fine sugar, 2 teaspoons of high-gluten flour and 30g of fresh milk.

2

Casta sauce: Mix the whole egg liquid, fine sugar and high-gluten flour into a small milk pot, stir well with a rubber spatula, and then add fresh milk and stir well.

three

Casta sauce: put a small milk pot on the fire, heat it with a small fire, stir it with a spatula until it becomes dough, remove it from the fire, put it in a small bowl, cover it with plastic wrap, and put it in the refrigerator 1 hour.

four

2 teaspoons of instant coffee powder, warm water 1 00g, 200g of high-gluten flour, 25g of fine sugar, 8 teaspoons of salt 1, that is, 2g of dissolved yeast powder (1/2 teaspoons), sugar-free cocoa powder1teaspoon and Casta sauce (production steps/kloc)

five

Dissolve coffee powder with warm water, add the remaining materials except butter into the bread maker, and pour in coffee.

six

After the first buzzer of the bread maker and the dough mixing program, butter is added to restart the dough mixing program to the end, and the first fermentation is completed.

seven

Divide the dough into 7 equal parts, round, and cover with plastic wrap.

eight

Roll it into an oval shape with a rolling pin.

nine

Roll it up from top to bottom and put both ends away at the same time.

10

Squeeze seal

1 1

Knead the dough into 30 cm strips with uniform thickness by hand.

12

Roll 7 pieces of dough into long strips in turn.

13

Make the dough into an inverted 6-shape, and then wind it into an 8-shape. The upper end is inserted into the cavity below 8 from top to bottom, that is, the upper end is inserted from the cavity above 8 from bottom to top, and the lower end is inserted from the cavity below 8 from top to bottom, thus kneading the two ends.

14

Place the dough on a baking tray covered with oil paper.

15

Cover with plastic wrap, put in the oven preheated to 150℃, and put in a cup of hot water at the same time, and cut off the power for 30 minutes.

16

The second fermented dough plays with the protein liquid.

17

Sprinkle with almonds

18

Preheat the oven to 200℃, put it in a baking tray, put it in the middle layer, and heat it up and down 180℃, 15 minutes.