Coffee European bun

Once the ingredients are prepared, put all the ingredients into the blender except for the butter and salt.

Mix until about 70% done, then add butter and salt, and mix until it can form a gluten window.

Take it out and let it rise for 40 minutes.

Divide into portions of 80 grams each.

Roll into a long strip, place the filling inside, and roll it into an olive shape, with the surface coated with crisp particles.

Place it in the Gaobike F110S fermentation box and ferment until it doubles in size, with a temperature of 30 and humidity of 80.

Sprinkle stripes of flour on the surface of the fermented dough.

Place in the oven with the top heat at 180°C and bottom heat at 180°C, preheat for 6 seconds, and bake for 13–15 minutes.