Rotiboy / Paparoti Style Mexican Coffee Buns - Super Tasty Soft Bread with Crunchy Topping скачать в хорошем качестве

Rotiboy / Paparoti Style Mexican Coffee Buns - Super Tasty Soft Bread with Crunchy Topping

I love making these coffee buns at home and share with my family. Every time when I bake these buns, the entire room is full of delicious coffee smell! They can be served when still warm - just wait a few minutes after taken out from the oven, when the topping gets crunchy. The salted butter filling adds another layer of flavour to the buns and matches perfectly with the taste of coffee. Tangzhong method is used for a soft and moist texture of the bread. Also, one additional tip is that I have used egg yolk instead of whole egg in the topping, for the best dose of crunchiness I love :D Hope you enjoy the video and give this recipe a try and you won't be disappointed! Here are the ingredients: Bread - TongZhong 10g (or 1 tbsp) bread flour 50g (or 3.4 tbsp) water Bread - Dough 85g (or 5.6 tbsp) milk 25g (or about one half) egg 200g (or 1.3 cup) bread flour 2g (or 0.7 tsp) instant black coffee powder 10g (or 1.3 tbsp) milk powder 30g (or 2.4 tbsp) sugar 3g (or 1 tsp) instant dry yeast All the TongZhong 3g (or 0.5 tsp) salt 20g (or 1.4 tbsp) softened butter Bread - Filling 2g (or 0.4 tsp) salted butter * 6 Topping 40g (or 2.8 tbsp) softened butter 40g (or 3.2 tbsp) sugar 1 egg yolk 4g (or 1.3 tsp) instant black coffee powder 25g (or 1.7 tbsp) milk 30g (3.7 tbsp) cake flour 5g (2.5 tsp) almond flour Thank you so much for watching!