How to make coffee sweetheart buns How to make coffee sweetheart buns

1. Prepare the materials. 75 grams of whole egg liquid, 300 grams of high-gluten flour, 125 grams of coffee liquid, 30 grams of corn oil, 30 grams of sugar, 3 grams of salt, 3 grams of yeast, and appropriate amount of coconut.

2. After brewing the coffee, allow it to warm, add yeast and stir evenly.

3. Put all the ingredients together and use bread and dough to soften them, then let them double in size. Use a bread machine to knead the dough, which is convenient and trouble-free. If the room temperature is enough, take the dough out to room temperature to ferment. If the room temperature is low, just start the fermentation function of the bread machine to ferment. This will ensure success.

4. Take out the dough and let it rest for 10 minutes. Sometimes I don't relax and just divide the operation. There is no specific framework for making bread at home. I can make it as simple as possible.

5. Divide the dough into 25 even portions, roll them into balls, let them rest for a few minutes and do the same again. Each portion will be very smooth.

6. Mix three equal parts of cooked sesame seeds, white sugar and flour. You can adjust the amount yourself. Don’t use too much. Use a small spoon to measure out the amount. Just mix it and use it now.

7. Put the dough into the flour. Place the dipped bread directly on the greased baking sheet. Then cover it and let it rest for the second time. If the temperature is low, let it rise in the oven. No need to turn on the fire. Just put a bowl of hot water in the oven.

8. After the buns have doubled in size for the second fermentation, put them into the middle rack of the preheated oven at 170 degrees and heat up and down for 20 minutes. When the time comes out of the oven, the buns are round and round. You can smell the fragrant bread smell and the slightly burnt crispy bottom during baking.