Coconut Toast
by @That floweropen@
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. After the Polish seeds are mixed, put them in the refrigerator overnight (the Polish seeds are in a wet state).
2. Put the Polish seeds and the main dough in the cook machine and mix them evenly (except butter) and put them in the refrigerator in advance in hot weather.
3. Slightly add butter (for 2 toasts).
4. Mix at low speed first and then switch to medium high speed.
5. Can pull out the film.
6. Round the dough and relax it for about half an hour.
7. Mix all the coconut stuffing ingredients and mix well (it can be stored in the refrigerator in hot weather).
8. Divide the loosened dough into 4 portions.
9. Take a dough and roll it into a beef tongue shape. Spread the coconut filling evenly.
10. Roll up from the top to the bottom and pinch the bottom, use a knife to cut from the middle of the dough, don't cut the two ends.
11. Fold the two ends down, the layers of coconut paste and dough are opened and placed in the toast box.
12. Ferment to 8-9 minutes full.
13. The oven is preheated in advance, and the lower layer is at 150 degrees for 40 minutes. After coloring, it is covered with tin foil (time and temperature are for reference only).
