Bread Machine Version Brushed Coconut Toast
by Siqin Ruo Shui 87
Favorite
Difficulty
Easy
Time
2h
Serving
4
Every time I look at various recipes, I think the bread machine is really easy to make bread. Just throw in the ingredients. In fact, for me, who is still groping, if you throw it in and leave it alone, you can never eat it! Since I bought the bread machine, I have succeeded three times. The first time I really didn't care about anything, I just sat there, waiting for the bread to be cooked, but it was a success. I haven't figured out why the first time I didn't care about it but succeeded. After that, the fermentation failed several times, so it failed. The duration is the same, and that is the temperature issue.
The higher the temperature, the easier it is to ferment, otherwise the opposite is true. But I think it’s easy to over-ferment in summer. I remember that when I made bread last summer, I was still kneading the noodles and the noodles were fermented. It made the dough sour, and I finally threw it away. But I have never made bread in winter. I only follow the time on the bread machine every time. As a result, the fermentation is completed and it is automatically baked. But although the fermentation time was enough, the dough did not rise.
I have much experience in making bread these two times. Especially today's bread is the most satisfying one I have ever made. I manually operated the bread machine during the whole process, and took the time by myself. I got it from more than ten in the morning to more than two in the afternoon. It was not wasted time. The success this time also gave me great confidence. I once thought that I was not suitable for baking. It turned out that as long as I worked hard and looked for the reasons from every failure, nothing could stump me.
Today I made a coconut toast. I made this toast to consume the coconut at home. Actually it doesn't use much. The original recipe used 50 grams, but because the amount of butter in the coconut paste filling in the original recipe was not clear, I made some minor changes.
The higher the temperature, the easier it is to ferment, otherwise the opposite is true. But I think it’s easy to over-ferment in summer. I remember that when I made bread last summer, I was still kneading the noodles and the noodles were fermented. It made the dough sour, and I finally threw it away. But I have never made bread in winter. I only follow the time on the bread machine every time. As a result, the fermentation is completed and it is automatically baked. But although the fermentation time was enough, the dough did not rise.
I have much experience in making bread these two times. Especially today's bread is the most satisfying one I have ever made. I manually operated the bread machine during the whole process, and took the time by myself. I got it from more than ten in the morning to more than two in the afternoon. It was not wasted time. The success this time also gave me great confidence. I once thought that I was not suitable for baking. It turned out that as long as I worked hard and looked for the reasons from every failure, nothing could stump me.
Today I made a coconut toast. I made this toast to consume the coconut at home. Actually it doesn't use much. The original recipe used 50 grams, but because the amount of butter in the coconut paste filling in the original recipe was not clear, I made some minor changes.
