Ingredients

Bread:

High-gluten flour 220g, low-gluten flour 30g, instant black coffee powder 4g, milk powder 30g, granulated sugar 38g, salt 3g, yeast 3g, egg wash 30g, water 70-90g, soup stock 75-80g, butter 25g

Soup stock:

High-gluten flour 15g, water 75g

Coffee Mexican Sauce:

40g butter, 38-40g powdered sugar, 40g egg, 32g low gluten flour, 5g instant black coffee powder, 6g milk powder, chopped nuts in moderation

Steps

1, one night in advance to prepare the soup stock, the soup stock ingredients in the high gluten flour and water stirred well, heat over a low heat until thick, stick the plastic wrap and refrigerate overnight, the finished product is about 75-80 grams.

2. Put all the dough ingredients except the butter into a chef's machine, knead a coarse film, add the butter, knead the film, and let it rise until it doubles in size.

3. Exhaust the dough, divide into 9 equal portions, roll out, cover with plastic wrap, and relax for 15 minutes. Punch down the dough and roll it out again, and let it rise until it doubles in size.

4. When the dough is ready to rise, prepare the Mexican sauce by mixing the softened butter with the powdered sugar, adding the egg mixture in three batches, mixing well, and adding the gluten-free flour, coffee powder, and powdered milk and mixing well, then put it into a piping bag and set aside.

5. Squeeze the fermented dough with the enchilada sauce and sprinkle with chopped nuts.

6, oven 180 degrees, bake about 18 minutes.