250 grams of high gluten flour

5 grams of instant coffee powder

Yeast 3 g

4 grams of salt

40 grams of sugar

Milk 143g

35 grams of whole egg liquid

20 grams of butter

How to make coffee and toast?

Mix all the ingredients in the dough material except salt and butter and knead them into dough. Knead the dough to a thick film state, add butter and salt, and continue to knead until the complete stage, and then pull out a solid transparent film.

Put in a container, refrigerate at 5℃, ferment 10- 12 hours, and take out.

Leave it at room temperature for 40-60 minutes to preheat.

Take out the dough, press and exhaust.

Weigh and divide into three parts.

The plastic wrap on the round back cover is loose 15-20min.

Take a loose dough and roll it into an oval shape.

Roll up from top to bottom

Cover with plastic wrap and relax for 10- 15 minutes.

Then roll it out and turn it into a cow's tongue, and pat off the bubbles on the edge by hand.

curl up

Add 450g of toast box to the dough.

Ferment at a temperature of about 37 degrees and a humidity of 75% until it is eight to nine minutes full.

Put it in the middle and lower layers of the preheated oven.

Bake the upper and lower tubes at 170 degrees for 5 minutes, and continue to bake at 160 degrees for 35 minutes.

The top color should be covered with tin foil in time.