Name: Coconut Toast
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 520g High-gluten flour; 100g Light cream; 100g milk; 120g egg; 5g yeast; 60g butter; 80g Sugar; 4g salt; 110g Coconut filling; 50g Butter-filling; 40g White sugar (filling); 40g Whole egg liquid (filling); 50g Milk (filling)

Coconut Toast

by Star wish 2790

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The micro-class teacher taught coconut toast two days ago. I did something similar before. This time I tried it with the micro-class recipe. It only needs one fermentation, which saves trouble, and adds light cream, which is more fragrant and soft.

Coconut Toast

1. Except for the coconut filling, put all the ingredients into the bread machine and start the kneading

2. When kneading the noodles, prepare the coconut filling, take 50 grams of butter and put it in the pot

3. Melt the butter

4. Add sugar, milk and egg liquid

5. Stir well

6. Add coconut paste

7. Stir well and put in the refrigerator

8. Knead the dough to form a thin film

9. Divide the dough into 6 equal parts and round them

10. Take out the coconut paste filling from the refrigerator, divide it into 6 equal parts, and round them

11. Wrap the coconut filling into the dough

12. Rounding

13. Roll into an oval shape with a rolling pin

14. Use a razor blade to make a few strokes on the dough, don't make it through

15. Roll up longitudinally

16. Put in toast box

17. Put the oven to ferment until 9 minutes full

18. Put it in the lowermost layer of the preheated oven, top heat 130 degrees and lower heat 150 degrees, and bake for 40 minutes

19. After the surface is evenly colored, it can be out of the oven

20. Immediately demould and cool

Tips:
1. Adjust the amount of liquid according to the water absorption of the flour
2. This side only needs to be fermented once
3. Adjust the baking temperature according to the attributes of each person's oven
4. Only then can make two toasts