Coffee walnut Mexican bread

1. Coffee Mexican batter material: 45g butter, 40g low powder, 40g sugar powder, 45g egg liquid, 40g instant coffee powder, 4g hot water, 1/2 teaspoon crushed walnuts, appropriate amount. 1. Dissolve the instant coffee powder in 1/2 teaspoon hot water, add sugar powder, and soften the butter.

2. Stir well with an egg beater.

3. Add the egg mixture in three batches and stir evenly.

4. Add sieved low powder and stir to form a smooth paste.

5. Add the chopped walnuts to the batter and mix well. The coffee Mexican batter is ready.

6. Dough making method: Put all dough ingredients except butter into a bread maker and stir to form a dough. Add butter and continue stirring for 15 minutes. The stirred dough is fermented at room temperature to 2.5 times its size.

7. Exhaust the fermented dough, divide it into 11 parts, knead them separately, and let them stand at room temperature for 15 minutes.

8. After waking up, knead it round again, put it in paper film, and perform secondary fermentation. (Put a cup of warm water into the oven, put the dough on the baking tray, cover it with a layer of wet gauze, and directly perform secondary fermentation in the oven)

9. Ferment to twice the size and remove the dough from the oven.

10. Put the coffee Mexican paste into a decorative bag, cut a small opening, and squeeze the paste into a circle on the surface of the dough, covering 1/2 of the surface area.

11. Oven at 180 degrees, the middle layer can be baked in 15 minutes. During the baking process, the Mexican paste will melt and flow down, covering the entire surface of the bread.

12. Oven at 180 degrees, the middle layer can be baked in 15 minutes. During the baking process, the Mexican paste will melt and flow down, covering the entire surface of the bread.