Ingredients
- 300g Warm milk
- 50g Sugar
- 25g Cornstarch
- 5g Coffee powder
- 6g Vanilla bean paste
- 5g Kahlua (optional)
- 250g Bread flour
- 25g Sugar
- 3g Salt
- 5g Dry yeast
- 160g Warm milk
- 30g Unsalted butter
- 8g Hot water
- 4g Coffee powder
- 40g Unsalted butter
- 35g Sugar
- 35g Egg
- 50g All-purpose flour
Instructions
- Put about 100g of milk and sugar in a pot and mix, then add cornstarch and mix well until there are no lumps. (If you add all the milk at once, it will not mix well)
- Add instant coffee powder, vanilla bean paste, and kahlua (optional) and mix well, then add all the remaining milk and mix. (Coffee melts when it is boiled, so it is okay not to completely dissolve it)
- Put it on low heat and stir with a hand whisk. When it thickens, heat it for 1 minute more, then put it in a bowl and cover it tightly with cling film to prevent air from entering, cool it at room temperature, and then cool it in the refrigerator. (Be sure to keep stirring with a hand whisk while boiling - it mixes more smoothly with a hand whisk than with a spatula)
- Put sugar, salt, and yeast in a bowl with strong flour and mix well, then add lukewarm milk and knead by hand for about 10 minutes.
- Add room temperature butter and knead for about 7-10 minutes until it is well mixed, then put it in a bowl and cover it with plastic wrap and ferment it until it expands to 2-3 times.
- Take out the fermented dough, divide it into 6 equal parts, circle it, cover it with cling film, and let it ferment for about 15 minutes.
- Press the dough to remove air bubbles, make a round shape, pan it in an oven pan, cover it with cling wrap, and ferment it until it has doubled in volume.
- Melt coffee powder in hot water, dissolve butter at room temperature, add sugar and mix, then add eggs and mix.
- Add the coffee melted water and mix, then add the wheat flour and mix, mix again with a spatula, and place in a piping bag.
- Squeeze the coffee topping on the bread dough in a circle (cover 2/3 of the bread dough) and bake in the oven at 180 degrees for 15 minutes.
- Sift the coffee cream you made, put it in a piping bag, put a tip on the bottom of the cooled bread, and fill it with cream.
