Coconut Toast
by Aunt Xizhen
Favorite
Difficulty
Easy
Time
1h
Serving
3
Coconut toast
1. Pour all the bread ingredients into the bread bucket, and then start to knead the dough until the film can be pulled out without breaking. After that, the dough is doubled to the original size, and then the dough is taken out to press and exhaust
2. At this time, prepare the coconut filling. After the butter is softened, add the sugar, beat with a whisk, then add the egg liquid to continue beating, then pour the coconut, mix well with a spatula, then pour the milk, let the coconut absorb the water for 10 minutes
3. The well-arranged dough is rolled out into a large rectangular piece, and then 2/3 of the dough is spread with coconut filling, then first fold the left 1/3, and then fold the right 1/3. Then put the dough into quick-freezing and wait for 20 minutes
4. Take out the slightly frozen dough, then cut into 3 strips, with the cut side facing up, and start braiding it.
5. After weaving it, put it in the Chamol POP mold. If the dough is too long, you can put the two ends of the dough on the bottom, and then carry out the second fermentation, about 40 minutes. Then brush a layer of egg liquid on the surface, preheat the oven 180 degrees, put the middle and lower layer, and bake for about 30 minutes. If the surface has been colored, you can add a layer of tin foil to prevent the color from being too dark.
6. Take it out after baking, wait for a while, and then remove the mold with gloves. The demolding process is very simple. Just press the handles at both ends of the mold with both hands to make the bottom recessed.
Tips:Two long words:
1. Do not add the moisture in the bread all at once, leave about 10 grams, and then adjust it according to the water absorption of the dough
2. The toast should be eaten after two hours, or the fermented gas is still in the bread, which is not good for the stomach and intestines.
