Mocha Cream Bread

Name: Mocha Cream Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g High-gluten flour; 30 g whole egg liquid; 160 g Water; 3 g Salt; 3 g Dry yeast; 25 g Granulated sugar; 5 g Instant coffee powder; 20 g Butter; 45 g Butter; 40 g Powdered sugar; 5 g Cocoa powder; 55 g Milk powder; 12 g whole egg liquid; a pinch Salt; to taste whole egg liquid; to taste Oreo crumbs

Mocha Cream Bread made with high-gluten flour, whole egg liquid and water, baked until golden and fragrant.

0 minNewMedium Baking Bake Buttery

Instructions

1
Prepare all the ingredients and soften the butter.
2
Put all the dough ingredients into the bread machine to knead, except for the butter.
3
After forming into a dough, add softened butter and continue kneading.
4
After forming a membrane through kneading, round the dough and let it ferment at room temperature until it doubles in size.
5
Just mix all the ingredients for the milk crisp evenly.
6
Divide the dough into 4 portions, roll them into balls, cover with plastic wrap, and let rest for 10 minutes.
7
Roll the dough into a 20*30 sheet and spread the milk custard filling on it.
8
Rolled up from the side,
9
Roll into a strip, tighten the seal, and flatten a little
10
Cut from the middle, do not cut off the top.
11
Twist together in a braided shape.
12
Connect the ends together to make a wreath shape.
13
Place it into the Xuechu 9055 golden pan, put it into the oven, set to fermentation mode at 35 degrees, and ferment until it doubles in size, about 40 minutes.
14
After fermenting until it has doubled in size, brush a layer of whole egg on the surface, and you can sprinkle crushed Oreos or almond slices.
15
In the middle layer of the Peony 5400 oven, 190 degrees for 15 minutes is enough.
16
Remove from the mold and let it cool once it's fresh out of the oven.