Old-school Mocha Bread

Material A

• 165 gr liquid milk
• 7 g instant yeast
• 50 gr sugar
• 1 egg

Material B

• 350 G High Protein Flour

Material C

• 40 gr butter
• 1/2 tsp salt

Oil Ingredients

• 1 egg yolk
• 1 tbsp liquid milk

How to make

• -mix ingredients A, mix with a spatula until smooth
• -Add ingredients B, mix well until combined (as long as it's smooth) / half smooth then cover with plastic wrap and leave for 15 minutes
• -After 15 minutes, sprinkle our hands and the marble table with a little flour so it doesn't stick. Then take the dough onto the marble table. Add ingredient C and then knead until smooth and flexible while slamming it down (elastically elastic) for about 10-15 minutes / can use mixer
• - Round the dough and put it in a large bowl, then cover with plastic wrap. Let stand for about 45 minutes, let it rise until it doubles in size
• -Deflate the dough, divide into @ 30 gr then round (according to taste)
• - Flatten the dough with a rolling pin then roll it lengthwise from top to bottom. Fold from right and left. Do it until the dough is thick
• -prepare a greased baking sheet then line it with parchment paper. Arrange the dough into a baking sheet that has been lined with parchment paper and greased with butter, then cover with a clean napkin, let it rise until it doubles in size.
• - Brush with oil, then oven at 180 degrees for 15 minutes or until cooked

Butter Cream Recipe

• 100 gr blue band
• 50 gr wysman
• 30 gr SKM
• 40 g powdered sugar (to taste)
• 1 tsp mocha paste
• How to make
• -mixer blueand, wysman and SKM until pale, add powdered sugar, mix well then add mocca paste, mix well
• -butter cream is ready to use

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