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!
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