High-gluten flour 250g Milk 135 grams
Butter 25 grams sugar 25 grams
Eggs 1 Yeast 3 grams
Mexican Sauce Low gluten flour 50 grams
Butter 50 grams Whole egg liquid 50 grams
sugar 50 grams Instant coffee powder 5 grams
Coffee soufflé stuffing Butter 50 grams
Powdered sugar 35g Egg liquid 35 grams
Milk powder 65 grams Instant coffee powder 5 grams
Paparotti Mexican Coffee Bread RecipePaparotti Mexican Coffee Bread Recipe Illustration 1

Step 1

For the post-oiling method, put all the ingredients except butter and salt into the 2-speed low speed of a chef's machine and mix into a dough without dry powder, about 2 minutes. Turn to 5-speed and mix into a rough film, add butter and salt, 2 Mix at high speed for about 2 minutes, then turn to speed 5-6 and mix for 6-7 minutes to form the glove film. Put it into the fermentation box for the first fermentation. Paparotti Mexican Coffee Bread Recipe Illustration 2

Step 2

While the dough is fermenting, we will make the coffee soufflé filling. Put all the ingredients into the container and mix evenly Paparotti Mexican Coffee Bread Recipe Illustration 3

Step 3

Add the egg liquid in 2-3 batches, stir evenly, cover with plastic wrap and refrigerate until ready. Paparotti Mexican Coffee Bread Recipe Illustration 4

Step 4

Let the dough ferment until it doubles in size. Stick your fingers with flour and poke into the dough. The dough will not collapse or shrink back. Paparotti Mexican Coffee Bread Recipe Illustration 5

Step 5

There is no need to knead the dough, just pat it gently to deflate the dough.Paparotti Mexican Coffee Bread Recipe Illustration 6

Step 6

Divide into 6 equal portions, roll into balls, put into fermentation box and let rise for about 15 minutes. Paparotti Mexican Coffee Bread Recipe Illustrated 7

Step 7

To make the Mexican sauce, first stir the butter (softened in advance) and powdered sugar into a dough. Paparotti Mexican Coffee Bread Recipe Illustration 8

Step 8

Then add low-gluten flour, instant coffee powder, and egg liquid in 2-3 batches, and stir evenly. Paparotti Mexican Coffee Bread Recipe Illustration 9

Step 9

Put the prepared Mexican sauce into a piping bag and set aside Paparotti Mexican Coffee Bread Illustration 10

Step 10

Divide the prepared soufflé filling into 6 equal portions and wrap them in the dough Paparotti Mexican Coffee Bread Illustration 11

Step 11

Put it into the baking pan, leaving space between the dough for the second fermentation Paparotti Mexican Coffee Bread Recipe Illustration 12

Step 12

Ferment until 1.5-2 times the original size, then add Mexican sauce Paparotti Mexican Coffee Bread Recipe Illustration 13

Step 13

Just squeeze the Mexican sauce into the middle of the dough. Put it in the oven for a while and the sauce will melt.flow down. Paparotti Mexican Coffee Bread Recipe Illustration 14

Step 14

Place in the preheated oven and bake at 180 degrees for 18-20 minutes Paparotti Mexican Coffee Bread Recipe Illustrated 15

Step 15

Finished product Paparotti Mexican Coffee Bread Recipes