Flower Coconut Toast
1.
Mix and knead the middle kind of ingredients until there is no dry powder, put them in a fresh-keeping box and keep them in the refrigerator for about 20 hours (if you are in a hurry, you can keep them at room temperature for about 3 hours), mainly depending on the state of the dough. The honeycomb shape as shown in the figure is enough.
2.
Put the other ingredients of the main dough, except butter and salt, and the medium-type dough (the medium-type dough is cut into small pieces with a scraper) in the cook machine and knead. This kind of film can be pulled out in about 8 minutes. At this time, you can add salt and softened butter, and continue to knead.
3.
Until the hand mask is rubbed out.
4.
Put the kneaded dough into the fresh-keeping box, and perform one round at about 26 degrees (the temperature of one round should not exceed 28 degrees).
5.
About 50 minutes or so, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
6.
Knead the dough again by hand and relax the plastic wrap for 20 minutes.
7.
Roll the dough into a rectangle equal to the length of the mold, and shape the finished coconut stuffing with plastic wrap (see tips for making coconut stuffing).
8.
Put the coconut filling in the middle of the dough.
9.
Wrap the dough and pinch the joint of the coconut filling.
10.
Put the dough into a 450g flower-shaped toast box in Yangchen, cover the lid for two servings (the temperature of the two servings should not exceed 38 degrees).
11.
Here is a little trick to check the status of the second serve. Use a toothpick to mark the position of 1CM.
12.
Gently put it into the mold from the small hole of the mold (the end of the toothpick should be exposed).
13.
The toothpicks will rise slowly with the fermentation of the dough. When the mark is exposed, it proves that the second round is in place. Take out the toothpicks and prepare to put them in the oven.
14.
Put in the oven after preheating at 180 degrees, and bake the middle and lower layers at 180 degrees for 35 minutes.
Tips:
1. The water absorption is different for different flour brands. It is best to reserve 10 grams of water in the main dough and add it according to the state of the dough.
2. Preparation of coconut filling: Put butter, sugar and milk in a small pot and heat until melted. After melting, turn off the heat and put in the egg mixture and mix well, then add the coconut and mix well.
3. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
4. The oven has different tempers, so the baking time and temperature are for reference only.
