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Delicious and aromatic coffee buns featuring a crispy, cookie-like mocha crust on the outside and a soft, buttery, slightly salty center. These buns are famous for their irresistible coffee scent that fills the kitchen while baking.
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Prepare and knead the dough with butter until smooth, then let it proof for 1 hour. → Divide dough into 10 balls, fill each with salted butter, and seal tightly. → Perform a second proofing for 1 hour until the buns double in size. → Whisk together the mocha topping ingredients and pipe spirals onto the buns. → Bake at 170-180°C for 12-14 minutes until golden and crispy.
Prepare and knead the dough with butter until smooth, then let it proof for 1 hour. → Divide dough into 10 balls, fill each with salted butter, and seal tightly. → Perform a second proofing for 1 hour until the buns double in size. → Whisk together the mocha topping ingredients and pipe spirals onto the buns. → Bake at 170-180°C for 12-14 minutes until golden and crispy.
Delicious and aromatic coffee buns featuring a crispy, cookie-like mocha crust on the outside and a soft, buttery, slightly salty center. These buns are famous for their irresistible coffee scent that fills the kitchen while baking.
Mix water and instant dry yeast in a bowl. Add milk, sugar, and salt, then stir until the yeast is activated.
Add the bread flour and mix lightly with a spatula until a rough dough forms. Cover with plastic wrap and let it rest for 15 minutes.
Add 20g of butter to the rested dough. Knead the dough on a clean surface until it becomes smooth, elastic, and no longer sticks to your hands (about 5-10 minutes).
Place the dough in a bowl, cover it, and let it proof in a warm place for about 1 hour or until it doubles in size.
Punch down the dough to release air. Divide it into 10 equal pieces, roll them into smooth balls, cover, and rest for another 15 minutes.
The liquid temperature is crucial: use cold water/milk in summer and slightly warm (not hot) in winter.
Ensure the butter filling is sealed very tightly to prevent it from leaking out during baking.
Do not pipe the topping all the way to the bottom; it will melt and spread down naturally in the oven.
Resting the dough between steps makes it easier to handle and improves the texture.
Mocha topping should be at room temperature for easy piping.
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