Coconut Toast

Name: Coconut Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 50g egg; 3g High sugar tolerant dry yeast; 10g Caster sugar; 3g salt; 160g Cold water; 25g butter; 100g Coconut

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

What to eat for breakfast every day is really difficult. In a state of ignorance, the brain is also uncontrollable, which will cause slow work on the hands. Therefore, it is necessary to plan the breakfast for the next day one night in advance, so as not to catch blindness.
Since my son entered middle school, his daily breakfast has been eaten in the car on the way to school. This state has lasted for 5 years. This makes the little guy’s breakfast simple, tasty, nutritious, and appetizing. Convenient to take, no soup. Therefore, bread is one of the staple foods that often appear in my family's breakfast. Today I will bring a coconut toast suitable for breakfast. If there is a bread machine, use the bread machine. If there is no bread machine, it is also OK to use an oven.
Coconut is made of coconut meat, which has no taste, but the strong coconut aroma is really appetizing and refreshing. It requires some auxiliary materials for filling with coconut, the most commonly used are eggs, butter, and fine sugar. Eggs can bind and increase humidity, butter enhances flavor, and fine sugar can of course enhance sweetness. With the cooperation of these materials, the coconut bread is called fragrant. In other words, with the addition of minced coconut, although this ordinary bread cannot be said to be worth a hundred times, it does seem unusual.
To make a long story short, let's make a coconut toast together! Slicing, tearing, or holding and chewing with a large hand, you can eat more than half of it unknowingly. But as we said earlier, this toast is prepared for the breakfast of the next day, so cut into two slices and taste it. For breakfast the next day, it is used to sandwich meat patties and fried eggs. It is not delicious! "

Ingredients

Coconut Toast

1. The main ingredients of the bread and the bread machine are ready; today I am going to bake the coconut toast directly with the bread machine, so all the kneading and fermentation will be handed over to it; this recipe can be baked in the oven, and the shape can be arbitrary;

2. All materials except butter are put into the bread bucket;

3. Place the bread bucket in the Dongling JD08 bread machine, first use a 10-minute "kneading" program to moisten the dough, and then pour the butter into the bucket;

4. Use the "kneading" program for 20 minutes to knead the dough until it is smooth, moisturized and non-sticky. Pull a piece of dough to hold up this transparent and elastic film;

5. The dough is rounded and placed in the bread bucket, and the inner and outer lids are covered. Now it is not necessary to use the "fermentation" program in hot weather, only natural fermentation is sufficient; when the weather is cold and the temperature is low, the fermentation program that comes with the bread machine can be used;

6. When the dough is fermented, treat the coconut fillings: 100 grams of coconut, 50 grams of eggs, 40 grams of sugar, and 40 grams of butter; this amount is a bit more than the actual amount, and each ingredient can be reduced by 1/4. This way it won’t be too strong when wrapped in dough;

7. Pour the melted butter liquid, egg liquid, and fine sugar into the coconut paste in turn, mix well each time, and then pour another, so that each coconut paste is coated with butter and egg liquid sugar; after mixing, it can be stored in the refrigerator. Save, it will be easier to operate;

8. The dough is 2 to 2.5 times its original size. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. The dough will ferment successfully;

9. Take out the dough and place it on the kneading mat, tap it a few times to exhaust, knead it into a ball, cover it with plastic wrap and relax it for 10-15 minutes, and press the dough with your fingers to keep it from rebounding;

10. Take a loose dough and roll it into a piece of about 30 cm long and 20 cm wide. Sprinkle the coconut filling evenly on the top, leaving white on the sides; roll it from top to bottom with the seal facing down, and then roll it to grow about 30 cm.的面卷;

11. Three rolls and a three-strand braid, pinch both ends tightly and then fold down, pressing down;

12. Put the braided coconut in a bread bucket and ferment naturally to 2-2.5 times the size. Choose the "baking" program for 40 minutes; after baking, it will be demoulded immediately, and it can be sliced and eaten when it is dried on a drying rack until it is warm.

13. Remove the mold immediately after baking, and cut into slices when it is warmed up on the drying rack.

Tips:
1. The proportion of coconut fillings can be adjusted slightly, and the usage amount can also be divided into two to make the dough rise better.
2. If you use the oven to bake, the recommended temperature is: the middle of the oven, the upper fire is 180, the lower fire is 200, and 35 minutes.