Add water, milk, eggs -> strong flour, soft flour -> instant dry yeast, sugar and salt in 3 grooves and knead. When you make dough with your hands, you can also make 3 grooves, add the ingredients, and knead it. When the dough is in one lump, add butter and finish kneading. First ferment in a warm place (35-45) for 40-50 minutes.

Make fillings while kneading. Whisk in room temperature soft butter, then add salt and mix well.

They also prepare coffee biscuits. Prepare instant coffee by dissolving it in a small amount of hot water.

Beat in room temperature soft butter, then cream with sugar.

Add beaten eggs little by little and mix.

Add the sifted flour and mix it in a # shape, as if cutting it with a spatula.

Add melted coffee extract and mix well to complete the coffee biscuit. Store in a disposable plastic piping bag in the refrigerator.

After the first fermentation, take out the gas and divide it into eight equal parts, and take about 15 minutes to rest.

After the tissue time, spread the dough slightly flat and then add the filling.

As if sealing a dumpling, pinch the dough tightly and heal it. You have to pinch it so that the filling doesn't come out later.

Place the sealed part to the bottom and ferment it for 40 minutes in a warm place (35-45).

You can judge the fermentation of the dough after the 2nd dough is completed based on the parts of the dough rather than the time. When you shake the pan from side to side, it's okay if the dough is shaking.

Squeeze the prepared coffee biscuits onto the bread dough. Bake in a preheated oven at 190 for about 10 minutes.

The mocha buns to eat right now are served in the basket with coffee, and the mocha buns to leave behind are cooled down in a cooling net and put in an airtight container. Mocha biscuits with a crisp thin, coffee-flavored flavor. It's a crispy biscuit when it comes out of the oven, but if you keep it for a day, it becomes a moist and soft biscuit. As the butter filling mixed with salt melts, a soft and salty mocha bun is completed.