How to make coffee bun (mocha bun)
It's an item many people have requested.
Through folding, I'm going to develop gluten and make structure of bread without kneading long time
If you follow it, you can make delicious coffee bun
Need all purpose flour, you can make softer coffee bun when using all purpose one
Of course, you can use bread flour. It has a more chewy taste.
Weigh sugar over flour
This is salt
Salt basically inhibit fermentation
If you accidentally put too much, it may cause fermentation to fail.
If you have a measuring spoon, 1 / 2tsp + 1 / 4tsp can be accurately weighed
It's instant dry yeast
I like this Saf's red yeast that you see now
* Please check whether you have 'Instant dry yeast' or not *
*If yours is dry yeast, you need to activate it in warm water *
Mix the yeast first as if coated with flour.
Mix the rest of the ingredients together
(It's not a big deal that salt and yeast touch a little ^^)
Now prepare the liquids
Weigh the milk
I measure water together
Now heat it in the microwave for 25-30 seconds
The time may vary depending on how cold the water is.
(I warmed up for 28 seconds)
Touch it with your finger
If it's too lukewarm, warm it up. If it's too hot, wait a while and set the temperature.
* Yeast may die if it's too hot *
When you mix warm liquid with yeast, yeast can work well (= fermentation)
* important * Do not put all liquids at once, leave it slightly, then check how much liquid you need
* Because it can be different depending on humidity *
* Even if your dough is more sticky, don't worry. If not difficult to handle, the sticky dough is more delicious *
Mix until the flour is no longer visible and it feels sticky
I'm going to use tea towels to cover the dough
If you don't have tea towel, you can use plastic wrap
Make a steam towel with hot water
Squeeze the water
Cover the dough to prevent it from drying out
Rest the dough for 10 minutes
the dough became elastic
Now I'm going to add some unsalted butter
For me, I felt it was delicious enough, when I used 15g of butter
If you want to make softer one
You can also use 20g of butter
Let butter absorb into the dough
It doesn't take long time
When the butter is mixed, the grease on the outside disappears, and it returns to a slightly sticky feeling.
Apply a little oil to the bowl to prevent sticking
Now, this is the beginning of 'first fermentation'. I'll prove it for 30 minutes
After 30 minutes, I'm going to fold the dough
Turn over and fold in 4 directions
Through this work, you can make the structure of the bread dough (gluten) without kneading it
It is easy because you don't need to knead it strongly
I think it looks like pillow :)
Soak in warm water again frequently
Prove again for 40 minutes
Fold it one more time
Those who have already made my other bread recipe
You may be wondering why folding is done at 30-40-30 min instead of 40-30-40 min this time.
The reason is that there was no difference in the results even I reduced time
In the range that is delicious and looks pretty
I'm trying to minimize the unnecessary process that doesn't affect the bread
Prove it again for 30 minutes
Now, I will check whether it's proved well or not
Put some flour on your finger and try to push it deep
If the proving is good, the dough will not come back. If it comes back, please prove it for another 10-15 minutes
Make floured surface
Divide it into 6 pieces of 64g each
Cut the half into a long shape just like I did
It is easy to divide
(If you want to make more buns, please check description video below for the other measurements)
I'll round it
Turn the dough on the smooth side so that it rolls outward
If you are a beginner, so you feel it's difficult
You can do this by pushing it out so that the smooth side goes out
The point is to make the surface smooth
Cover with the steam towel
Rest it for 10 min (It's time to wait for the firm dough to come soft again)
In the meantime, I'll prepare the butter, the filling
Adjust the amount of butter to your liking
If you use 5g, it becomes like real Roti Boy Burns
Using 3g is lighter than that
It's been 10 min
Butter and salt. When using unsalted butter, add a little salt.
(If you have salted butter, use that.)
Lightly press the dough with your palm to make it flat
After holding the smooth part outward
Wrap butter
You should use only little bit of salt, otherwise it will be too salty
Then, put the butter inside and wrap it
If you don't close well, butter may leak out during baking
But it's still delicious
If you're worried about leaking butter,
Divide the dough into 54g + 10g like this
After wrapping butter + salt with small dough
And, put it inside
You can definitely prevent butter leaking
Prove it for about 20-25 minutes. * I did 20 minutes *
It's just 20 min~! At this point, preheat the oven
In the meantime, I'm going to make mocha topping
Prepare soft butter at room temperature
There's no difficult process. Just mix all the ingredients
After loosen butter, add sugar and mix
Add half the eggs at room temperature
The use of eggs at room temperature is for mixing butter and eggs well.
So I used eggs at room temperature
Even if it looks a little separated, it's okay to mix it up a little
Add all purpose flour and mix
It's not a sensitive item, just mix it well :)
Mix with instant coffee + water
Make a coffee mixture for mocha topping
Add coffee mixture
Just so you know
The most important thing in mocha topping is 'temperature'
If it's too warm, the topping will baked too thin
If it's too cold, the topping will bake too thick
Put it in a piping bag
Some of you don't have a piping bag Of course, you can use a plastic bag ^^
I will cut it about 1cm
It's good size for piping
After 20~25min
Push it with a wet finger
'The mark is clearly left' => over proving / 'there is no mark' => lack of proving
But, the mark left slightly like now, it's time to bake (good proving point)
Put the mocha topping on evenly
It melts and flows anyway, so when you pipe an equal amount, it comes out good shape
Scrape the remaining one
Pipe it evenly again
It's just for 6 pieces, so you can use it all topping
Bake it in an oven preheated to 180℃/356℉ for about 12 min
Drop the bread on the floor with a tray
It prevents shrinking.
I'll move it to the cooling rack right away to prevent drying
To eat it while it's warm, just cool it slightly down
If you look at the bottom, it's brown like this
Well baked
After about 7 min, I think it cooled down enough
I'll cut it
The outside is crispy
But, inside is so soft
The soft texture is almost the same as the Roti Boy Buns I bought
How was it today?
I tried to make it as easy and delicious as possible at home
It's really good. I hope you enjoy it this weekend.
How to eat and keep well
Freeze immediately after cooling (and thaw at room temperature later)
Or you can just leave it at room temperature from the day to the next day.
Do not put in an food container, just cover it to prevent dust
If you keep it in food container, the cookie is moist and less tasty.
This bread is wrapped in a cookie on top, so it doesn't dry out even when placed at room temperature.
(Basically, the bread will dry if left at room temperature)
When eating, heat in the microwave for 15-20 seconds (I warmed for 18 sec)
It will become soft and fresh
I sincerely hope you will have a little pleasure with the coffee burn ♥ Thanks for watching :)