墨西哥咖啡包食谱|柔软拉丝|How To Make Mexican Coffee Bun|Rotiboy Recipe|Bread Recipe|Super Soft and Fluffy

Updated at: Thu, 17 Aug 2023 09:48:27 GMT

Step 1

take out the bread dough from bread machine and remove gas inside the bread dough by pressing the dough

Step 2

divide the dough into 11-12 portions (each dough weigh at 50g)

Step 3

flatten the dough and fold into middle, pinch middle to seal flip the dough around with the seal at the bottom and roll around the dough to make it round repeat the steps for the rest of the dough and let dough rest for 15 mins

Step 4

take 30g of cold salted butter and cut to 11-12 pieces (5g per piece, depends on the nos. of bread dough)

Step 5

take the bread dough after it rise for 15 mins, with the seal facing upwards, flatten the dough into a round flat shape, make the middle part thick and the side thinner

Step 6

place the butter cube in the middle of the dough, pinch and seal tightly roll around the dough, recommend to seal twice for the dough note: if the seal on the dough is not tight enough or butter is too much, the butter will leak out when baking

Step 7

lightly cover all the dough with plastic wrap and let proof for 30-45 mins

Step 8

mix the instant coffee powder with hot water

Step 9

on another bowl, put in the soften unsalted butter, 35g castor and mix well add in half an egg (27-30g) and stir well add in the coffee mixture and mix well (curdle is normal at this stage)

Step 10

siff 35g low protein flour / cake flour into the mixture lightly stir to combine will do, dont overmix put in the mixture to piping bag

Step 11

Note : if the bread roll is not smooth enough, will results the bread dough surface crack if the bread roll seal is not tight or not tuck under, the bread dough will crack after baking if pipe batter crooked on the surface, the bread crust cover will be uneven

Step 12

hand position vertical, even pressure, pipe from middle cover half of the dough

Step 13

Preheated oven 180c : 15 mins

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