[cheese Coffee Bread] Home-made easy and simple step decomposition tutorial

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Cheese coffee bread

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This bread shape inspiration is from Italy, a San Martino cookies, spiral shape coffee bread not only special, sandwiched in the middle of the sweet Mascarpon cheese filling, even more delicious!

Tips

1. You can do 6.

2. Mascarpon cheese can be replaced with Cream Cheese

3. If you like, stir in chocolate beans (crushed) in step 12

Prepare ingredients

[Coffee solution] Instant (concentrated) coffee powder 5g

1 tablespoon hot water

[Bread body] High gluten flour 200g

[bread body] fast-growing yeast powder 5g

Sugar 12 g

4 g salt

[bread body] softened salt-free cream 12 g

About 140 grams of milk.

[Cheese filling] softened mascarpon cheese 100g

[Cheese filling] Sugar powder a 30g

1 tsp vanilla extract

[Cheese filling] whipped animal cream 100g

[Decoration] Sugar powder b appropriate

step

150 minutes

Make coffee. Mix instant (concentrated) coffee powder with hot water and let cool.

Place all the ingredients from Step 1 and bread body in a mixing bowl (instant yeast powder is not mixed with sugar and salt). Mix in a mixer until dough is smooth and thin

Roll the dough by hand, place it in a greased steel bowl, cover with plastic wrap, and let it rise for the first time in a warm place for 60 minutes.

When the dough has doubled in size, squeeze out the gas with your fist

Divide step 5 into 6 pieces of dough of equal weight, round them separately, cover with plastic wrap, and ferment for 15 minutes.

Roll the dough into a rectangle and fold it 1/3 from top to bottom. Press the middle seam tightly with your fingers.

Bond the top and bottom sides together and pinch the seal tightly with your fingers

It's about 35 centimeters long.

Coil from inside out into a spiral shape, kneading tightly at the end to avoid loosening during final fermentation and baking

Place in a foil mold (or baking sheet lined with baking paper) and flatten the dough slightly by hand. Cover with plastic wrap and allow to ferment for 30 minutes

When fermentation is complete, place in a preheated oven at 190 ° C and bake for 15 minutes. After baking, let cool

Make cheese filling. Mix softened mascarpon custard, powdered sugar a and vanilla extract together. Stir in whipped animal cream (do not over-stir) and put into a squeeze bag

Cut step 11 in half, insert step 12, and sprinkle sugar powder b on the surface to decorate