Salt 1g, sugar 20g, butter 15g, gluten 300g, milk powder 10g, coffee powder 10g, water 160ml and yeast 3g.

working methods

1. Pour all the materials (except butter) into the jar in turn (wet the materials first, then put down the dry materials): water, salt, sugar, milk powder, coffee powder, high-gluten powder, and finally add yeast.

2. Stir the raw materials into dough, add butter, and continue to stir until it is thick.

3. Basic fermentation for about 40 minutes.

4. Divide the dough into different shapes. close

5. Put it in a baking tray for final fermentation (about 30 to 40 minutes).

6. Put it in an oven preheated to 180℃ and bake for about 15 to 20 minutes. Take it out and put it on the iron frame for cooling.