Mexican Coffee Buns 墨西哥咖啡包

Dough Ingredients:
250 g bread flour
15 g milk powder
1 egg (approx. 50 g)
100 ml milk
45 g sugar
½ tsp instant yeast
25 g butter (softened, room temperature)
½ tsp salt

Coffee Topping Ingredients:
30 g unsalted butter (softened)
30 g icing sugar
30 g beaten egg
30 g cake flour
½ tsp instant coffee powder (dissolved in a little water)

Tools:
A piping bag

Preparation:

1. Mix bread flour, milk powder, egg, milk and sugar until no dry flour remains. Cover with cling film and refrigerate overnight.
2. Take out the dough from the fridge. Dissolve yeast in a little water, add into the dough, and knead well.
3. Add softened butter and salt, continue kneading until the dough is smooth, elastic, and can be stretched into a thin membrane.
4. Place the dough in a greased bowl, cover with cling film, and let it rise in a warm place for approx. 1 hour until doubled in size.
5. Punch down the dough to release air. Divide into 4 equal portions, shape into balls, and let them proof again for approx. 45 minutes until doubled in size.
6. Meanwhile, prepare the coffee topping. Beat softened butter with icing sugar until light and fluffy. Gradually add the beaten egg in 3 portions, making sure each addition is fully incorporated.
7. Add dissolved coffee and cake flour, mixing until smooth. Transfer to a piping bag.
8. Pipe the coffee topping onto each proofed dough in a spiral pattern.

Cooking Steps:

1. Select “Oven” mode, set the temperature and time at 150°C; 20 minutes, start preheating.
2. Once preheated, place the doughs into inner pot and start baking.
3. Remove the buns from the pot, and let it cool on a wire rack to room temperature. Best served with butter.

Tips:
– Recommended to use grill pot as the inner pot.

面团材料：
250 克 高筋面粉
15 克 奶粉
1 颗 鸡蛋（约 50 克）
100 毫升 牛奶
45 克 砂糖
½ 茶匙 速发酵母
25 克 牛油（室温软化）
½ 茶匙 盐

咖啡酥皮材料：
30 克 无盐牛油（软化）
30 克 糖粉
30 克 鸡蛋液
30 克 低筋面粉
½ 茶匙 速溶咖啡粉（以少许水融化）

工具：
一个挤花袋

事前准备：

1. 将高筋面粉、奶粉、鸡蛋、牛奶和砂糖混合均匀至无干粉状态，用保鲜膜包裹，放入冰箱冷藏隔夜。
2. 从冰箱取出面团，将酵母加入少许水化成膏状，加入面团中，揉匀。
3. 加入软化牛油和盐，继续揉至面团光滑有弹性，可以拉出薄膜。
4. 将面团放入抹油的盆中，盖上保鲜膜，放置在温暖处发酵约1小时至体积呈两倍大。
5. 将发酵好的面团取出，轻压排气。将面团分成4等份后滚圆，继续发酵约45分钟至体积呈两倍大。
6. 同时，可以准备咖啡酥皮。将软化牛油和糖粉一起搅拌打发至蓬松。将蛋液分三次加入，确保每一次的蛋液加入都充分的打发。
7. 加入即溶咖啡和低筋面粉，充分搅拌均匀至糊状，装入挤花袋中备用。
8. 将咖啡酥皮糊以螺旋状挤在每个发酵完成后的面团上。

做法：

1. 选择“Oven” 模式，设定温度和时间为150°C; 20分钟，开始预热。
2. 将面团放入预热好的内锅中，开始烘烤。
3. 从内锅取出面包，放在晾网上冷却至室温。搭配牛油享用为佳。

贴士：
– 建议使用烤锅作为内锅。