Coconut Toast (refrigerated and Fermented)

by Food·Color

4.9 (1)
Favorite
1

Difficulty

Normal

Time

48h

Serving

2

The bag of unsealed coconut paste has been stored for a long time, so I think of a way to get rid of it. Saw Meng's coconut toast. Don't some people like coconut bread? Coconut toast should also be acceptable. And, in order to cater to this person's preference for sweetness, 5 grams of sugar are added to the dough and the salt is reduced by half. It won't be sweet when there is too much salt. Without Mr. Meng's triangular toast model, there has been a slight change in the final operation. "

Coconut Toast (refrigerated and Fermented)

1. Prepare dough ingredients (main ingredients)

2. Pour all the ingredients together except the butter

3. Stir it by hand into a flocculent

4. Stir in a cook machine until gluten is formed

5. Add butter

6. Stir until the film can be pulled out

7. Shape it into a spherical shape and put it in a bowl

8. Cover with plastic wrap and put it in the refrigerator for one day and one night

9. Prepare coconut fillings (accessories)

10. Pour the butter and icing sugar softened at room temperature into a bowl and mix well

11. Add the egg yolk and mix well

12. Add milk powder and mix well

13. Add coconut paste,

14. Mix well and set aside

15. Take out the fermented dough from the refrigerator and leave it at room temperature for one hour

16. Exhaust, divide into two equal parts, round, relax for 10 minutes

17. Roll out into rectangles separately

18. Spread coconut filling

19. Roll up

20. Close the mouth down and put it into the mold

21. Cover with plastic wrap and put it in a warm place for proofing

22. The dough rises to 2-3 times the size, take it out

23. Brush egg whites on the surface and sprinkle with minced coconut

24. Put it in the preheated oven, middle and lower, 200 degrees, bake for about 20-25 minutes. Cover with tin foil after the surface is colored

25. After being out of the oven, demoulding and letting cool

Tips:

The volume of these two molds is larger than that of Mr. Meng's triangle mold, so I bake them after seeing that they are almost grown. I didn't let them grow to the top surface for fear that they might have been sent.

Frozen fermented dough, if the rise is not ideal, it can be placed in a warm place to continue to ferment to the ideal state

Comments

Similar recipes

Seasonal Vegetable Bread

High-gluten Flour, Vegetable Pellets, Ham Sausage

Ham and Vegetable Pizza

High-gluten Flour, Milk, Dry Yeast

Chicken Seasonal Vegetable Pizza

High-gluten Flour, Tomato, Green Pepper

Soup Kind Meal Buns

High-gluten Flour, Soup, Whole Egg Liquid

Seasonal Vegetable and Fruit Pizza

Cake Crust Materials, High-gluten Flour, Milk

Tomato Pimple Soup

Tomato, High-gluten Flour, Egg

Cornbread

High-gluten Flour, Corn Kernels, Yeast

Pumpkin Cheese Soft European Buns

High-gluten Flour, Pumpkin Puree, Caster Sugar