Bread:

220g of high-gluten flour, 30g of low-gluten flour, 4g of instant black coffee powder, 30g of milk powder, 38g of fine sugar, 3g of salt, 3g of yeast, 30g of egg liquid, 70-90g of water, 75-80g of Tang Zhong and 25g of butter.

Tang Zhong:

15g high-gluten flour and 75g water.

Coffee Mexican sauce:

40 grams of butter, 38-40 grams of powdered sugar, 40 grams of egg liquid, 32 grams of low-gluten powder, 5 grams of instant black coffee powder, 6 grams of milk powder and a proper amount of chopped nuts.

step

1. Prepare Tang Zhong one night in advance. Stir the high-gluten flour and water in Tang Zhong material evenly, heat it to a sticky state with low fire, and refrigerate it overnight with plastic wrap. The finished product is about 75-80g.

2. Put the dough materials except butter into the chef's machine, knead out a thick film, add butter, knead out the film, and make a circle until it is twice as big.

3. Vent the fermented dough, divide it into 9 parts on average, round it, cover it with plastic wrap, and relax for 15 minutes. After relaxing, the dough is exhausted and rounded again, closed and pinched, and the dough is twice as big.

4. When the dough is almost fermented, prepare Mexican sauce, add softened butter to sugar powder and stir evenly, add egg liquid for three times and stir evenly, add low-gluten flour, coffee powder and milk powder and stir evenly, and put them into paper bags for later use.

5. Squeeze the fermented dough with Mexican sauce and sprinkle with chopped nuts.

6, oven 180 degrees, baking about 18 minutes.