# Fourth Baking Contest and is Love to Eat Festival# Coconut Toast
1.
Ingredients: bread flour, 1 egg (53g), sugar, 10g butter, salt, coconut, high-sugar-tolerant yeast powder.
2.
Pour 1 egg, bread flour, 60 grams of white sugar, high-sugar-tolerant yeast powder, and water into the bread bucket, and start the kneading program.
3.
When the dough is formed, add salt (a little water is added to the salt to melt) and continue the dough mixing process.
4.
When the dough becomes gluten, add butter and continue the dough mixing process.
5.
When the dough is kneaded into a smooth, film that can be pulled out, take the dough out of the bread bucket, arrange it into a round shape, and put it in a basin for fermentation at room temperature.
6.
The fermented dough is 2 times larger than the original dough. Poke a small hole with your hand, so it does not shrink or collapse.
7.
Move the dough to the panel, knead it to make a circle after exhausting, cover with plastic wrap and let it stand for 20 minutes.
8.
Now, let’s make coconut filling. Mix 10 grams of butter (softened at room temperature), 20 grams of sugar, 1 egg (51 grams), and minced coconut and stir to form a minced coconut filling for later use.
9.
Roll the dough into large dough pieces.
10.
Spread the coconut filling evenly on the dough.
11.
Roll up from top to bottom and tighten the seal. Cut the noodles into thirds with a knife, without cutting off the top.
12.
Braid three portions of noodles into braids, and put away the products.
13.
Put the bread dough into the toast box, put it in the oven, turn on the fermentation gear, and leave it to ferment for 1 hour.
14.
Take out the toast box when the dough rises until the toast box is eighth full, preheat the oven, heat 170 degrees and lower the heat to 160 degrees, preheating is complete, put the toast box in the oven for 42 minutes, take out the toast box Pour out the bread and let it cool.
15.
Finished product.
16.
Finished product.
Tips:
1. The temperature of the oven should be set according to the temperament of the oven.
2. The butter for making coconut filling should be softened at room temperature before using.
3. The water absorption of bread flour is different, and the amount of liquid required is also different.
4. I added salt later. In order to melt the salt better, I added a little water to melt the salt.
