What’s after cranberry crown? Coffee crown!
Recipe adapted from 《65ºC 汤种面包》(again!)
This recipe makes a smaller than usual loaf.
190g bread flour
1 tsp instant yeast
12g instant coffee powder (3 in 1)
60g tang zhong (14g flour to 70g water should give you more than enough)
handful of raisins
It took me a little longer than usual to proof, but it rose OK.
Too sweet! Although I have already reduced the sugar from 44g to 30g. Coffee was very fragrant but could be stronger.
Soft and light, as usual, from a tang zhong recipe. However, recipes with cream cheese or potato are still better.