I kneaded it with a baking machine. First, put warm milk in a baking machine and top with sifted strong flour, sugar and salt. Place the yeast at the end and return to the baking machine's dough course. When combined, place at room temperature, add the softened butter and turn the baking machine until the dough course is finished. When the dough is finished, remove the dough from the baking machine, trim it smooth, place it in a bowl, and ferment it in a warm place to inflate 1.5 times.

Make cookie dough during primary fermentation. Place at room temperature and beat in softened butter, dividing sugar into two.

Make sure to beat the eggs 2-3 times. If you put it all in at once and mix it with butter, it will become egg water, not batter, so make sure to mix it 2-3 times.

I accidentally put in the soft flour before putting in the coffee extract, but please make sure to put in the coffee extract before mixing the flour. Then add the sifted flour and mix with a spatula. Place the finished dough in a piping bag and refrigerate.

After the first fermentation of the dough, divide it into 12 pieces, wrap the Dungli climate and ferment it for 10 minutes.

Take out the butter that was refrigerated 8g each in advance, press down on the medium fermentation dough, put the butter in it, and pinch it well to prevent the butter from leaking out.

Panning a parchment pan, cover it with plastic and let it ferment for 30 minutes or so.

After the second fermentation, squeeze the cookie dough round on top of the bread dough like a picture, and sprinkle almond slice or chocolate chip.

Bake in a preheated oven at 180 degrees for 12 to 15 minutes.

There were a few mistakes, but they came out well. My bunny mocha bun. I don't really enjoy coffee, but when I bake it with bread, the scent is the best.