Recipe for Coffee Mexican Sauce Mushroom Head Bread B130

Dissolve milk, eggs, sugar, and yeast; then add bread flour and salt.

After kneading until it reaches the extended stage where it can be stretched into a thick film, add the softened butter;

Knead until a thin, translucent membrane forms;

Round and seal the container; ferment at room temperature until doubled in size.

Divide into 6 equal parts;

Take one portion, deflate it, pinch the opening closed, and roll it into a ball;

All the finished products are stacked into the mold;

Place it in the oven with a bowl of boiling water underneath to ferment until it increases in size to 1.5 times its original size;

During the fermentation process, make the coffee Mexican sauce by softening the butter until it can be easily pierced with your finger, then adding powdered sugar and whipping until fluffy.

Add room temperature egg liquid in batches and continue beating until absorbed;

Sift in the cake flour and add the freeze-dried coffee powder;

Mix well until it becomes a paste;

Put it into a piping bag and set aside;

Once fermentation is complete, remove the baking tray, continue preheating the oven, and squeeze the Mexican sauce onto the dough in a circular motion.

Once preheating is complete and a beep sounds, return the baking tray to the bottom rack of the oven and bake at 170°C (top and bottom heat) for 20 minutes.

◆◆◆The following is a display of the finished product◆◆◆

Finished product 1

Finished product 2

Finished product 3

Finished product 4

Finished product 5