STEP 1/7
I kneaded it in the baking machine. Liquid Powder I did the first fermentation in the yeast oven for about an hour. I put it in a boiling water coffee cup to hydrate it. It's fermented.
STEP 2/7
Spider web test! It's fermented really well. There are 9 50g each. Divide and circle, then take a 15 minute intermediate break at room temperature. Remove the gas a little bit, add cream cheese, seal, and do the second fermentation for 30 to 40 minutes.
STEP 3/7
Make a topping cream while the second fermentation takes place. Gently beat the butter in a bowl, then add the sugar twice and cream the egg twice (I don't see the picture) (Melt the sugar about 79% to 80%). You're not supposed to melt it all. Like Soboro Topping) Add the powder and mix, then add the coffee mixed with water when there is a little powder left.
STEP 4/7
The toppings are done.
STEP 5/7
Squeeze the toppings of the piping bag pretty. If you don't, it'll be a little dented and come out. Bake at 190 degrees for 10 to 15 minutes.
STEP 6/7
But I like it because it looks pretty. It tastes really good.
1. In the absence of rotacafe, 2/3 teaspoon hot water and 1/2 teaspoon mocha coffee