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
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