250 grams of high gluten flour

5 grams of instant coffee powder

Yeast 3 g

4 grams of salt

40 grams of sugar

Milk143g

35 grams of whole egg liquid

20 grams of butter

How to make coffee and toast?

All ingredients except salt and butter in the dough material are mixed and kneaded into dough. Knead the dough to a coarse film state, add butter and salt, and continue to knead it to a complete stage, so that a firm transparent film can be pulled out.

Put it in a container and refrigerate at 5℃ for fermentation 10- 12 hours, then take it out.

Place at room temperature for 40-60 minutes to warm up.

Take out the dough, press and exhaust.

Divide into three parts after weighing.

After rounding, the plastic wrap is relaxed15-20min.

Take a loose dough and roll it into an ellipse.

Roll up from top to bottom

Cover the plastic wrap and relax 10- 15 minutes.

Roll it out into a cow tongue again, and pat off the bubbles at the edge by hand.

curl up

Add 450 grams of toast box to the dough.

Ferment in an environment with a temperature of about 37 degrees and a humidity of 75% until eight to nine minutes are full.

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

The upper and lower tubes 170 degree bake for 5 minutes 160 degree bake for 35 minutes.

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