Step 1

First of all, put all the ingredients in the dough material except butter into the kneading tank, here you need to pay attention to the salt and sugar do not directly contact the yeast, all liquid materials need to be refrigerated.

Step 2

The thick film will appear in about ten minutes when the chef kneads the fifth gear, add butter, and the butter is also refrigerated.

Step 3

The fifth gear of the chef machine continues to knead the dough for ten minutes, and then a semi-translucent glove film appears.

Step 4

Here I added some high-temperature resistant chocolate beans, if you don’t have it, you can not add it, I added about 20 grams, and the chef kneaded the dough at low speed and mixed.

Step 5

The kneaded dough is arranged into a smooth dough, placed in a greased container, covered with plastic wrap, and fermented in a warm place until twice as large.

Step 6

After fermentation to twice the size, test it, dip your finger in flour and poke a hole without shrinking or slowly retracting, it is fermented.

Step 7

Divide the dough into eight parts evenly after exhausting, cover with plastic wrap and ferment until twice the size, and when the dough is about to rise, preheat the oven to 180 degrees for 20 minutes.

Step 8

The dough can be made into a Mexican sauce, and the butter softened at room temperature is added to the powdered sugar.

Step 9

Mix the egg soy until smooth.

Step 10

Add the egg liquid in multiple portions, stirring until smooth each time.

Step 11

After adding all the butter, if there is water and oil separation, it will not hinder the operation, continue down.

Step 12

Add hot water to the coffee powder and melt it, then add it to the butter in several times, stirring well each time.

Step 13

After adding it all, it doesn’t matter if the water and oil are separated, continue to operate.

Step 14

Sift the flour and add.

Step 15

Stir well, at least if the butter has water-oil separation and adding flour can improve it well, and finally it is smooth.

Step 16

Put it in a piping bag and set aside at room temperature.

Step 17

The dough rises to twice the size, test it, dip your finger in the flour and poke it, and it will not rebound or slowly rebound.

Step 18

The Mexican sauce just now is squeezed on the surface of the dough.

Step 19

Put it in the middle layer of the oven and bake, and the time can be flexibly adjusted according to the condition of your own oven.

Step 20

If the color is applied too quickly, remember to cover it with tin foil.