Coconut Toast
1.
Put the materials of the medium type dough and the dough (it is enough to form a dough, you don’t need to knead it until the surface is smooth) covered with plastic wrap and put it in the refrigerator to ferment for 15-17 hours. If you don’t want to wait so long, you can leave it in a warm place for fermentation).
2.
While waiting for fermentation, make the coconut filling: first mix the sugar, coconut milk, egg yolk and coconut oil (liquid).
3.
Add in coconut (I used high-fat coarse-grained coconut, which has a stronger aroma) and mix well.
4.
Pour into a non-stick pan and sauté slowly.
5.
Stir-fry it dry but keep it moisturized, and put it in the refrigerator. This is a little bit for toast. If it is a small meal bag, it will form a dough.
6.
When the middle kind of dough is 3 times larger, take it out of the refrigerator and warm it up.
7.
Put the ingredients of the main dough (don’t put the coconut oil first) into the bread bucket one by one (note that the salt and sugar are placed on the two opposite corners of the bread bucket), and then tear the medium dough into small pieces and put it in, and turn on the bread machine The "kneading" procedure (Do not put all the liquid in this step according to the table of materials, because the water absorption of the flour will be different due to different brands, and the environmental humidity will also affect the water absorption of the flour, so leave 10% of the liquid, etc. Check the softness and hardness of the dough when the dough is kneaded).
8.
When the dough is kneaded, pause the machine and knead the dough with your hands. If the dough is soft, there will be a little surface sticking to your hands, indicating that the degree of dryness and wetness (that is, softness) of the dough is appropriate. If the dough is hard, add a small amount of liquid until the dough is soft and firm. If the dough is wet, add a small amount of flour.
9.
Put in coconut oil at the end of the program (coconut oil must be put in the refrigerator to solidify to better knead into the dough. If there is no coconut oil, you can replace it with butter), and start the "kneading" program again. After the second "kneading" process is over, take a small piece of dough and slowly stretch it out to pull out a large piece of non-breakable film (that is, the glove film). If you pierce it, the edge of the hole will be smooth.
10.
Knead this small piece of dough again into the dough, wrap the dough in oil paper and put it in the refrigerator (note: it is freezing!) for 20 minutes.
11.
After 20 minutes, take the dough out and roll it into a big rectangle (the width of the dough is longer than the length of the 450g toast box) and evenly spread the coconut filling (note that there is a bottom side underneath without filling), lightly with your hands Press lightly on the filling.
12.
Thin the bottom edge and roll it up from top to bottom.
13.
Glue the bottom edge tightly, closing the mouth downward.
14.
Cut a knife in the middle of the noodle roll, cut it to the end, but don't cut both ends.
15.
Turn the cut noodles face up, turn the cut side forward, fold the two ends inward, and pinch the joints tightly.
16.
Then turn the cut side up and put it into the toast box for secondary fermentation. I usually cover a piece of baking grease paper, flick some water drops on the grease paper with my hand, and cover it with a wet towel to keep the humidity.
17.
When it is 90 minutes full, spray water mist on the surface of the bread dough, sprinkle an appropriate amount of almond slices into the lower layer of the oven that has been preheated at 170 degrees, and bake for 35-40 minutes.
18.
Look at it a little while baking, and cover with tin foil when the color is enough. I cover it late, and the top color is a bit black. After being out of the oven, lightly drop it at a height of 10 cm from the table top, then release the mold and place it on a cooling rack to let cool.
Tips:
Two clichés about making bread:
1. Do not put all the liquid in the table of materials before mixing the dough, because the brand of the flour and the environmental humidity during operation will affect the water absorption of the flour, so leave 10% of the liquid and wait for the dough to be kneaded. Check the softness and hardness of the dough during the dough and decide whether to add liquid or dry flour.
2. Each oven has different temperaments, so the temperature setting and baking time must be determined according to your own oven. If the bread is not cooked, you can gently press the surface of the bread with your hand (be careful not to burn it) immediately It's cooked when you bounce it. If the color on the surface is enough, the bread has not been baked, you can cover it with a piece of tin foil to prevent the color from becoming too dark.
