Coconut Raisin Toast
1.
Ingredients: bread flour and high-sugar-tolerant yeast powder. Mix the high-sugar-tolerant yeast powder and water for a few minutes, then pour it into the bread flour, stir it with chopsticks to form a dough, then use your hands to form a dough, put the dough in a basin, cover with plastic wrap, and refrigerate for about 10 Hours, according to your own time, 7 or 8 hours is also fine.
2.
The raw materials of the main dough: medium type dough, bread flour, eggs, salt, butter, milk powder, white sugar, whole wheat flour. I added 50 grams of whole wheat flour to increase the nutrition and wheat flavor of the bread. You can also add other coarse grains. Such as: purple sweet potato powder, spinach powder, etc.
3.
Pour the above ingredients (except butter) into the bread bucket in the order of liquid first and then flour, and combine them into a dough with a bread machine.
4.
Add butter that has softened at room temperature to form a smooth, soft dough that can be pulled out of the film.
5.
Leave the dough to ferment in a warm indoor place.
6.
When the dough expands slowly and is twice as large as its original volume, poke the dough with your fingers, and there is no shrinkage or collapse, indicating that the dough has finished fermentation.
7.
After the dough is kneaded and exhausted, divide it into 3 equal doughs and let stand for 10 minutes. During this time, cover with plastic wrap to prevent water loss.
8.
Now prepare raisins and coconut filling. The raw materials for coconut filling are sugar, coconut and milk.
9.
After rinsing the raisins with water, use kitchen paper to absorb the moisture. Mix the milk, coconut and white sugar evenly. The amount of white sugar can be adjusted according to the sweetness you like. If you like the yellowing of the baked coconut filling, you can replace part of the milk with egg yolk.
10.
Take out a dough, roll it into a rectangle with a rolling pin, sprinkle with coconut and raisins, and then roll it up from top to bottom.
11.
After the roll is finished, use a knife to divide the dough. It is best not to cut the top.
12.
Use 2 branches and weave them into a twist shape.
13.
Fold the two sides of the bread dough inward and put it in the toast box for secondary fermentation. This fermentation I carried out in the oven, put a bowl of hot water in the oven to humidify, the fermentation temperature was set to 36 degrees.
14.
This is a good fermented bread dough, white and fat, very attractive.
15.
The oven is preheated to 160°C and 170°C. The preheating is complete. Put the mold into the lowermost layer of the oven. The baking temperature is 160°C and 170°C. After 40 minutes, the finished product can be out of the oven. I made 3 toasts at once.
16.
The sweet, fragrant, very soft coconut raisin toast is ready. It is really beautiful. The sweet and sour raisins make the toast not greasy and appetizing.
Tips:
The temperature setting of the oven should be set according to your own oven. I use the ACA North American oven, which is the bottom layer. The amount of water added is different for different bread flours, so you need to reserve about 10 grams of water to test. The mold is different, the baking time and the color depth are also different, I used the golden toast mold of Xuechu. I added whole wheat flour in the recipe, or not add other whole grains. After washing the raisins with water, be sure to wipe them dry before using them.
