Coconut Small Volcano Toast
1.
Mix the stuffing materials for later use
2.
After using the oil method (that is, kneading the dough to the expansion stage and then adding softened butter), knead out the glove film
3.
The dough is rounded and put in a water-free and oil-free container, covered with plastic wrap, and fermented to 2 times the size
4.
Divide the fermented dough into 4 evenly, round, cover with plastic wrap and relax for 10 minutes
5.
Take a dough and roll it into a long beef tongue shape
6.
Spread 1/4 filling evenly, leave some at the end not to be spread, and compact it slightly
7.
Roll up the dough with fillings from the head and pinch the seal tightly
8.
Use a sharp blade to make a deep cut on the rolled raw embryo (be careful not to cut it through)
9.
Fold the 2 heads of the raw embryo down 90°, and place them in the mold with the notch facing upwards.
10.
Put a bowl of hot water in the oven, turn on the fermentation gear, and the second fermentation will take about 60 minutes
11.
175°, middle and lower layer, bake for 30 minutes, if the top is colored on the way, please cover the tin foil in time
Tips:
1. The longer the beef tongue noodles, the more even the fillings will be, and the better the effect will be;
2. After kneading the dough for about 30 minutes, add butter, it takes 40 minutes in total;
3. The looseness of the dough is to make it easier to roll out, otherwise it will keep shrinking;
4. Before eating the next day, warm up the microwave to restore its softness.
