Mocha Coffee Bread (Sponge Dough Method)

Ingredients

2 servings

Bread flour
250 g
Milk
75 ml
Egg white
19 g
Whipping cream
100 g
Sugar
6 g
Yeast
2 g
Egg white
16 g
Sugar
35 g
Salt
3 g
Yeast
1 g
Whole egg
50 g
Cake flour
50 g
Butter
50 g
Powdered sugar
50 g
Mocha cocoa powder
12 g
Walnut pieces
50 g
Brown sugar
30 g

Mocha Coffee Bread (Sponge Dough Method)

Name: Mocha Coffee Bread (Sponge Dough Method)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: null servings
Cuisine: Chinese
Ingredients: 250 g Bread flour; 75 ml Milk; 19 g Egg white; 100 g Whipping cream; 6 g Sugar; 2 g Yeast; 16 g Egg white; 35 g Sugar; 3 g Salt; 1 g Yeast; 50 g Whole egg; 50 g Cake flour; 50 g Butter; 50 g Powdered sugar; 12 g Mocha cocoa powder; 50 g Walnut pieces; 30 g Brown sugar

Holidays Medium

Total Time

50 min

Prep Time

30 min

Cook Time

20 min

320

Calories

A delightful mocha coffee bread with a rich coffee crust and walnut filling, perfect for coffee lovers.

Instructions

1

Mix the sponge dough ingredients in a bowl until crumbly, then knead into a dough. Refrigerate overnight.
2

Tear the sponge dough into pieces and mix with main dough ingredients in a bread machine until a film can be pulled.
3

Round the dough, place in a bowl, cover with plastic wrap, and let ferment for 30 minutes until 2-2.5 times larger.
4

Punch down the dough, divide into two, round again, and let rest for 15 minutes.
5

Roll out the dough into an oval shape, spread brown sugar, and sprinkle with walnut pieces.
6

Roll up from the bottom, seal the ends to prevent filling from leaking.
7

Let ferment for 40 minutes at 35°C and 85% humidity.
8

Prepare the mocha cocoa paste by mixing softened butter with powdered sugar, adding egg gradually, and sifting in cake flour.
9

Dissolve mocha cocoa powder in 5g of water and mix with half of the butter paste. Chill both pastes.
10

Pipe the plain and mocha pastes alternately over the dough.
11

Bake in a preheated oven at 180°C for 20 minutes.
12

Slice and enjoy while warm.