Coconut Toast
1.
Put all the ingredients except butter in the middle dough material into the inner cylinder of the bread machine, in the order of liquid first and solid. Dig a hole in the flour in the middle, add the yeast and cover it with flour.
2.
Turn on the kneading program of the bread machine. After the dough becomes a dough, add softened butter and continue kneading until the dough is slightly smooth.
3.
Take out the dough, put it in a container, and cover with plastic wrap. The picture shows the reconciled Chinese dough.
4.
After the dough is fermented at low temperature (28-35 degrees) until the dough is twice the original (about 120 minutes), cover the dough with plastic wrap and put it in the refrigerator for 16 hours. The surface of the dough shrinks and the volume does not seem to change. Cover with plastic wrap and put it in the oven at low temperature (28-35 degrees) to warm up for 1 hour.
5.
While the dough is warming up, make coconut filling. After the softened butter is beaten, add soft sugar.
6.
Continue to beat until the soft white sugar dissolves, then add egg liquid in portions to beat.
7.
Add the minced coconut and mix well.
8.
Add milk, mix well and serve as coconut filling.
9.
After 1 hour of warming up in the oven at low temperature (28-35 degrees), the volume of the dough will increase slightly.
10.
The inside of the dough is honeycomb.
11.
Tear the medium dough into small pieces and mix with the ingredients except butter in the main dough.
12.
Turn on the dough mixing program of the bread machine. After a program (15 minutes), the dough is basically in a smooth state, put in softened butter, and start a dough mixing program again.
13.
After the third kneading process is over, take a small piece of dough and slowly unfold it to show a large glove-like film that is not easy to break. Stop kneading (the actual kneading dough is 45 minutes).
14.
Take out the dough to exhaust and reunite. Cover with plastic wrap and relax at room temperature for 10 minutes.
15.
Flatten the dough and roll it into a rectangle with a width slightly narrower than the toast box.
16.
After turning it over, spread the coconut filling evenly, leaving some blank space at the bottom.
17.
Roll out the bottom edge of the lower part, roll up the dough from top to bottom, and pinch the mouth tightly.
18.
After rolling into a dough roll, put it in a toast box.
19.
Ferment to 9 minutes full, and brush the egg liquid on the surface.
20.
Use a knife to cut a horizontal cut at the top.
21.
Fill in the coconut filling.
22.
After preheating the oven at 190°C, put it into the bottom of the oven, heat up to 180°C, lower the heat to 190°C, and bake for 30 minutes. After the coconut paste is colored, cover it with tin foil in time. After being out of the oven, remove the mold in time and let it cool on the grill.
Tips:
1. It is better to use egg white for the main dough, the bread will be whiter, and the contrast with the yellow of the coconut paste will be stronger and more beautiful.
2. If the minced coconut is slightly colored, it should be covered with tin foil immediately, otherwise the minced coconut will be overheated and become a little mushy.
