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200 ml of liquid (1 egg yolk + liquid milk, measure up to 200 ml).
4 g instant yeast.
40 gr margarine.
A pinch of salt.
Filling Chocolate Filling.
Coffee Topping
100 gr margarine.
75 grams of powdered sugar.
85 gr trigu pro medium.
1 egg .
1 tbsp black coffee without pulp + 1 tbsp hot water. Dissolved kn .
1 tsp mocha coffee paste.
How to make
1. Make the BREAD first. Mix all ingredients (except margarine and salt). Knead / mixer until smooth. Add margarine and salt. Mixer Teeth until elastic.
2. Cut the dough and weigh it with each weight.. 55 gr. Round the dough until smooth and neat. Cover with a clean cloth and let it rest for 15 minutes. Take the first dough. Flatten and fill with chocolate jam. Repeat until all done. set aside. And proofing until it expands.
3. Make the COFFEE TOPPING. Mix margarine and powdered sugar. Then mix on low speed until the sugar is dissolved. Add eggs, coffee paste and coffee liquid. Mixer sbntr again. Finally, add the flour, mix until just combined. Then put it in a plastic triangle.
4. After the bread has risen. Spray the coffee topping on top of the bread dough in a circular manner.
5. Preheat the oven first. Bake at a temperature of 180 ° above the fire. Bake for about 15-20 minutes until cooked (according to each oven).
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