Colorful Coconut Toast
1.
Changdi Colorful Oven CRTF32WBL has a simple and elegant appearance, independent temperature control of the upper and lower tubes, and a 2-hour long time setting. It combines the functions of fermentation + hot air + rotating spit to meet all the needs of home baking.
2.
First, put the soup ingredients in a small pot and stir evenly, turn on the minimum heat to heat, and use a spatula to stir quickly and continuously until the lines appear, turn off the heat immediately. Let the prepared soup cool down and use it (or prepare it one or two days in advance, and store it in the refrigerator in an airtight condition).
3.
Put the soup and other ingredients of the main dough (except butter and salt) into the chef's machine and knead for about 10 minutes to pull out such a film.
4.
Add butter and salt and continue to knead the dough.
5.
Until knead out such a flexible film.
6.
Divide the dough into two equal parts, add matcha powder and red yeast rice powder for coloring, then put the dough in the Changdi Colorful Oven, put a small bowl of water, turn on the fermentation function, and set the time to 40 minutes.
7.
Make the coconut filling while the dough is first: Put the butter, sugar and milk in a small pot and heat until melted and then remove from the heat. Add the egg yolk and stir well. Add the coconut and mix well. Set aside.
8.
Once the hair is finished, use your fingers to stick flour and poke a hole in the middle of the dough. It will be done without shrinking or collapsing.
9.
After taking out the dough, knead the round lid and relax the plastic wrap for 20 minutes.
10.
Roll the dough into rectangles with the same width as the toast mold, and then overlap them.
11.
Spread the coconut filling evenly on the rolled dough, and then roll it up.
12.
Roll it up and put it in a 450g round toast mold in Yangchen.
13.
Close the lid, and put a toothpick in the small breast on the lid (the toothpick is to check the status of the second shot).
14.
Put it into the Changdi colorful oven again, turn on the fermentation function, set the time to 50 minutes, and the second shot will be completed when the toothpicks are basically exposed. Take the dough out of the oven after the second round.
15.
Adjust the upper and lower tubes of the Changdi Colorful CRTF32WBL oven to 170 degrees and preheat for 10 minutes, then put them in the middle and lower layers and bake for 30 minutes. It can be sliced after being released from the mold and letting cool.
Tips:
1. The water absorption is different for different brands of flour. In addition, the time for making the soup is different for each person, and the degree of dryness is also different, so the liquid in the main dough should be increased or decreased according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. The egg yolk liquid in the coconut paste filling can also be used with whole egg liquid, and the color of the finished product with egg yolk liquid is better.
4. The oven has different tempers, so the baking time and temperature are for reference only.
