一出炉就耗掉半粒～ 没有最好吃，只有更好吃
half a loaf gone the moment this made its way out of the oven
ingredients (450g bread pan)
260g bread flour
205g warm water
3g instant dry yeast
15g caster sugar
6g instant coffee powder (strong ones preferred)
1 heaping tsp espresso paste （c. 10g)
20g butter
3g sea salt
55g dark chocolate chips
食材（450克烤盘）
面包粉 260克
温水 205克
即溶干酵母 3克
细砂糖 15克
速溶咖啡粉 6克（尽量用浓咖啡粉）
浓咖啡膏 1小匙（要满满一匙 ～ 约 10克）
黄油 20克
海盐 3克
黑巧克力豆 55克
Directions/食材
dissolve coffee paste and coffee powder into warm water
mix and knead all ingredients (except butter, yeast, and choc chips) till they come together (batter is quite sticky)
cling wrap mixing bowl and chill dough for an hour
咖啡膏和咖啡粉融化入温水中
所有食材（除黄油、酵母、和巧克力豆）混合、和面即可 （面团是粘手哒）
容器盖上保鲜膜～面团冷藏 1小时
mix yeast with very little water so it becomes a paste
add yeast paste into dough and knead for 3 mins
酵母用非常少量的水拌匀成糊状
将其加入面团～揉面约三分钟
add in butter and knead till window pane (took me about 10 mins)
加入黄油～揉至拓展状（只耗了我 10分钟）
add in chocolate chips and mix well
dust table top lightly with flour and separate dough into 3 equal portions
shape dough into balls with greased palms
rest dough for 15 mins
加入巧克力豆、拌匀即可
案板撒少许粉将面团分割成三等份
手掌抹少许黄油将面团揉成小圆球
面团静置 15分钟
roll dough out into an oval shape and swiss roll top down
面团擀开、由上往下卷起
(without resting dough) with seam-side facing upwards, roll dough out once again
面团无需静置～封口朝上，再次擀开
swiss roll top down once again and place into baking pan
allow to proof till 90% the height of the pan
面团卷起、摆入烤盘
发酵至九分满
once dough has completed proofing, bake in second lowest rack of 180 degrees C preheated oven for 25-30 mins
(tent loaf at 10 mins into baking once the top of loaf has browned)
发酵完毕后，送入预热至 180摄氏度倒数第二层烤箱烤 25-30分钟即可
【吐司上色满意后即可盖上锡纸（约入炉十分钟后）】
Personal notes/温馨小贴士:
– please adjust hydration according to flour’s water absorption ability . Use very minimal flour and grease during shaping if dough is too sticky. Overuse of flour and grease will affect the ultimate texture of bread
水份请亲们根据自家面粉吸水能力做适当调整。如果面团在整形时实在粘手，可用少许面粉和油借助整形。切勿使用多余面粉或油份以免影响面包的口感
Hi what can I use instead of espresso paste? Thanks!
Hi coffee paste/emulco will work
Hi! My dough cannot be shaped after reaching windowpane test. It’s really sticky and flowy and wouldn’t even rise even when I tried to shape to place in pan. Can you advise? Thanks! 🙂
Hello you need to reduce hydration nx time
Knead All Ingredients (Except Butter, And Choc Chips) Till They Come Together. Is yeast not included in this process? Only added after out from the fridge right? Thank you.
Yeast is added only in step 2.
What if it’s added before refrigerating 😔
I don’t know cos it never happened to me unless it’s already properly kneaded
haha i did the same thing because instructions was : Mix And Knead All Ingredients (Except Butter, And Choc Chips) Till They Come Together (Batter Is Quite Sticky) before i read next step -.-”
@Victoria suggest u to edit to “(except Butter, yeast paste & Choc chips)”
But dough was way too sticky to be kneaded or handled.. would recommend everyone to put 180/190ml onwards n work upwards to 205ml.
haha i did the same thing because instructions was : Mix And Knead All Ingredients (Except Butter, And Choc Chips) Till They Come Together (Batter Is Quite Sticky) before i read next step -.-”
@Victoria suggest u to edit to “(except Butter, yeast paste & Choc chips)”
But dough was way too sticky to be kneaded or handled.. would recommend everyone to put 180/190ml onwards n work upwards to 205ml.
Hi I get what u mean. I have updated accordingly. But with re hydration I always indicate in my notes to adjust accordingly so on that end, I will not be amending . Thanks for your comments
Sounds delicious !
I made this today, doubling the recipe. The dough is really very flowy, so using some technique when doing sour dough bread, i made use of a bench scraper to bring the dough together. I find that greasing my hands and the table works better. I didn’t have espresso paste, so I used 10g of coffee powder instead. The result was a very soft bread and fragrant coffee smell fills the house when it was baking! Thank you for the recipe!