japanese coffee bread

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  • Опубликовано: 19 окт 2024
  • japanese coffee bread
    [Fabric material]
    Strong flour 200g
    Sugar 20g
    Salt 4g
    Water 90g
    Instant dry yeast 6g
    Instant coffee 3g
    40g beaten egg
    Unsalted butter 15g
    [Coffee sugar materials]
    Sugar 20g
    Instant coffee 3g
    [Icing material]
    Water 4g
    Instant coffee 0.4g
    Powdered sugar 30g
    ・How to make
    【table of contents】
    00:15 Materials/Measurement
    01:06 Making the dough (mix with a spatula, knead the dough for 5 minutes)
    02:34 Primary fermentation (fermentation at 40℃ for about 15 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for about 1.5 times the size.
    02:55 Finger test
    03:04 Molding
    06:21 Secondary fermentation (fermentation at 40℃ for about 10 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for slightly larger fermentation (about 1.5 times)
    06:42 Preheat (preheat to 180℃ immediately after fermentation)
    06:51 Baking (bake at 180℃ for about 15 minutes)
    07:02 Finished baking
    07:12 Finishing (sprinkle plenty of coffee icing)
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