Step 1

Except for the butter, put all the dough ingredients into the mixing bucket of the chef machine, and mix the ingredients into a ball with 3 gears

Step 2

Add softened butter

Step 3

Knead until the dough can pull out the glove film, and the edges of the holes are smooth

Step 4

Organize the dough and let it rise for the first time at room temperature to 2 times its size

Step 5

Remove the dough, divide the exhaust into 6 parts and let it rest for 15 minutes

Step 6

The loose dough can be flattened and rolled again, and then put into the oven for a second fermentation.

Step 7

In the process of bread fermentation, we will make coffee Mexican sauce, the butter is softened at room temperature in advance, add powdered sugar and stir well, add egg liquid in three times and stir well, add coffee liquid and stir well, sift in low-gluten flour, stir evenly with a spatula and put it in a piping bag for later use.

Step 8

The bread rises until it slowly bounces back when you press it lightly with your hand, and the surface is squeezed with coffee Mexican sauce.

Step 9

Preheat the oven, heat up and down to 185 degrees, and bake for about 18 minutes (adjust the temperature of your own oven)