japanese coffee bread 

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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