Cranberry Coconut Toast
1.
Add water to soak the dried cranberries, you can add a little rum to taste more delicious
2.
Pour all the ingredients in the bread making part except butter into the bucket of the chef's machine, and place the yeast away from salt and sugar
3.
Knead the dough smoothly and pull it apart to see it is rough and jagged
4.
Then add butter and continue to knead the dough until a beautiful glove mask is formed
5.
Finish the dough smoothly, cover with plastic wrap and let stand for ten minutes
6.
Adjust the coconut filling. Pour all the coconut, soft white sugar, butter and whole egg liquid into a bowl and mix well
7.
Take out the dough, don’t need to knead it again, just roll it out and make it into a rectangle. Pay attention that the width of the dough should be the same as the length of the toast mold.
8.
Spread the coconut filling on the top of the dough, don’t need to spread the other side
9.
Squeeze the soaked dried cranberries to squeeze the moisture from the surface layer and evenly sprinkle them on the dough
10.
Fold the other piece of dough and press gently to flatten it
11.
Then cut it again, being careful not to cut off at the end
12.
Like twisting, twist all in one direction
13.
The edges are thinner for easy closing
14.
Finally, roll it up in one direction, and try to spread it evenly with the seal facing down, so that the baked bread will look more beautiful
15.
Cover with plastic wrap and ferment until 8 to 9 minutes full
16.
Brush with a layer of whole egg mixture, put in the preheated oven, and bake at 150 degrees for 40 minutes. Put a baking pan on the top of the oven to prevent the color from being too dark
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