Fermented Coconut Sponge Toast

Name: Fermented Coconut Sponge Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 50g Low powder; 3g yeast; 12g milk powder; 65g milk; 65g Coconut milk; 15g condensed milk; 46g Sugar; 30g egg; 3g salt; 32g butter; Some Coconut

by Maggie

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is a scent that comes naturally. If it is not pretentious, it comes from coconut milk and coconut paste

I like to incorporate this aroma into the aroma of coconut and wheat in the bread. The refreshing and pleasant combination is obviously a tasteless accessory, but it feels sweeter after eating it. This is its magic.

This toast is very fragrant and soft, so soft that it is difficult to slice, it is only suitable for hand tearing (the original one comes from the soft toast of Mr. Jin Dawang, slightly modified)

Fermented Coconut Sponge Toast

1. Add all the ingredients in the bread bucket (except butter and coconut)

2. Select the "kneading" program, 15 minutes

3. After the program is over, add the softened butter

4. Select the "kneading" program again for 15 minutes

5. After the program is over, take out the dough and round it

6. Cut out a piece of dough, knead and let it rest for 30 seconds

7. Pull the film to check the state of the dough, and take out the glove film in 30 minutes. This state is suitable for toast (make two portions at a time, 1000 grams of dough without pressure)

8. Divide the dough into 3 equal parts, knead round and cover with plastic wrap and let stand for 10 minutes (make two at a time, so the picture is 6 equal parts)

9. Sprinkle the right amount of coconut on the bottom of the toast mold

10. After standing still, roll the dough into a tongue shape

11. Fold both sides in the middle, pinch the interface position slightly

12. Continue to roll in two directions

13. Roll from top to bottom, pinch tightly when closing, 2.5-3 turns is appropriate

14. Close the mouth downwards, and place them in the toast box in the same direction

15. Cover with plastic wrap and send it to the oven for fermentation, 60 minutes to 9 minutes, take out and sprinkle coconut on the surface

16. Put it into the lower level of the preheated oven and heat up and down at 160 degrees for 35 minutes

17. Take it out immediately after baking, shake it lightly, and place the demoulded side on the wire rack to cool

Tips:
1. To make bread in summer, it is more suitable for one hair. Fermentation can be placed in a bowl of hot water in the oven. The oven is closed and no program is turned on to create a warm and humid environment.
2. The resting time of the dough should be determined according to the temperature. If the temperature is high, shorten the time. You can also use ice water to knead the dough to leave the dough to ferment too early
3. The water absorption of flour is different, so the amount of liquid should be adjusted appropriately
4. The oven temperature and baking time are for reference only, and appropriate adjustments should be made according to your own oven