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1
Prepare ingredients. -
2
Pour all ingredients except butter into a food processor, mix and beat into dough. -
3
Add butter and mix to form a thin film. -
4
Then place it in a container to ferment until doubled in size. -
5
Mix egg yolks and sugar until slightly white, sift in cornstarch and stir evenly. Set aside. Then pour the coffee powder into the milk, stir evenly, and heat over low heat until it bubbles. -
6
Then pour in the egg yolk while stirring, stir evenly and heat over low heat. -
7
Stir constantly until thickened, remove from heat and let cool. -
8
Take out the fermented dough and deflate it, divide it evenly into equal portions, roll it into balls and put it into a baking pan. -
9
Place in the oven at 35 degrees for 40 minutes and ferment until 1.5 times in size. After fermentation is completed, adjust the oven to 170 degrees and bake for 20 minutes, then cover the top with tin foil and bake for another 10 minutes. -
10
Take it out and let it cool, then pour in the coffee custard sauce.
Tips
Depending on the water absorption of the flour, the amount of water in the dough can be increased or decreased by 10-20 grams.