Скачать с ютуб 커피향과 맛 진한 모카빵~ Mocha bread (Feat. Cold Brew) в хорошем качестве

커피향과 맛 진한 모카빵~ Mocha bread (Feat. Cold Brew)

커피향과 맛 진한 모카빵~ Mocha bread (Feat. Cold Brew) 본반죽 강력분 500g 설탕 60g 소금 9g 분유 15g 인스턴트커피 6g 이스트 12g 버터 40g 계란 1개반 콜드브루 210g 충전물 호두분태 50g 건포도 50g 모카피 버터 125g 설탕 100g 아몬드프라린 8g 땅콩버터 15g 계란 1개 박력분 250g 베이킹소다 5g 베이킹파우더 5g 제조공정 1. 충전물을 제외한 전재료를 믹싱볼에 넣고 믹싱합니다 (글루텐 100%믹싱) 2. 충전물을 저속으로 섞어주세요 (반죽을 분할하여 투입하시면 빨리 잘 섞입니다) 3. 1차발효 4. 1차발효 하는동안 모카피 제조 (1) 버터, 설탕, 아몬드프라린, 땅콩버터, 계란을 섞일때 까지만 섞어줍니다 (분리되어도 괜찮습니다) (2) 박력분 소다, 베이킹파우더를 채친 후 완전히 섞어줍니다 (3) 60g 씩 분할해 주세요 (4) 납짝 타원형 모양으로 성형 후 냉동고에 휴지를 주세요 5. 본반죽 분할 150g 6. 중간발효 5분 7. 고구마모양으로 성형 8. 2차발효 9. 발효된 빵반죽 겉면에 물이나 우유를 발라주세요 10. 모카피를 약간 치대준 후 발효된 반죽보다 1.5배 큰 크기로 밀어 빵반죽 위에 씌워주세요 11. 모카피위에 물이나 우유를 발라 덧가루를 없애주세요 12. 170℃ 오븐에 25분간 구워주세요 #모카빵 #커피 #콜드브루 #Mocha #Bread #ColdBrew Coffee scent and rich mocha bread~ Mocha bread (Feat. Cold Brew) Bon dough. 500g of strong flour. 60g of sugar. 9g of salt. 15g of powdered milk. 6g of instant coffee. East 12g. 40g of butter. One and a half eggs. 210g of cold brew. Charge. Walnut Buntae 50g. Raisins are 50g. Moppy. 125g of butter. 100g of sugar. 8g of almond prarin. 15g of peanut butter. One egg. 250g of flour. 5g of baking soda. 5g of baking powder. Manufacturing process. 1. Put all ingredients except fillings into a mixing bowl and mix them. (Gluten 100% mixing) 2. Mix the fillings at low speed. (If you split the dough and put it in, it mixes well quickly.) 3. First fermentation. 4. Make moffies during the first fermentation. (1) Mix butter, sugar, almond prarin, peanut butter, and eggs until you mix them. (It's okay if it's separated) (2) Fill it with soft soda and baking powder and mix it completely. (3) Divide it into 60g. (4) Make a flat oval shape and put tissue in the freezer. 5. 150g of the dough. 6. Moderate fermentation for 5 minutes. 7. Plastic surgery in the shape of a sweet potato. 8. Second fermentation. 9. Apply water or milk on the surface of fermented bread dough. 10. After kneading the mochi a little bit, push it 1.5 times bigger than the fermented dough and cover it with bread dough. 11. Apply water or milk on top of the mochi to get rid of the powder. 12. Bake in an oven at 170°C for 25 minutes.