1. Put all the ingredients into the bread bucket in the order of liquid first and flour, and start the kneading process for 25-40 minutes.
2. Knead to the complete stage where the film can be pulled out.
3. The dough is rounded, and the fermentation program is opened for 40-60 minutes, and the dough is 2 to 2.5 times the size.
4. Take out the dough and press to exhaust.
5. Divide them into 2 pieces, round them, cover them with plastic wrap and relax them for 20 minutes. I make original toast for the other three 😊.
6. After the butter is softened, stir all the ingredients to form the coconut filling.
7. Roll the dough into a rectangular shape, turn it over, take half of the coconut filling and spread it evenly, then roll it up slowly, close it tightly, and face down.
8. Cut a knife in the middle, don't cut off the sides.
9. Put both sides in and put them in a 450g non-stick toast box of Xuechu.
10. Put it into the oven for secondary fermentation.
11. Issued to eighty or nine minutes full.
12. Brush a little egg wash.
13. Put it into the pre-heated oven, set the bottom layer to 170 degrees, and bake for 35-40 minutes. After coloring, cover with tin foil in time.
14. The fragrant coconut toast is freshly baked.
15. Can't help but want to chew up 😂.
16. This is the original flavor, it is directly rounded without rolling, and the organization is okay!
Tips:1. Cover with tin foil when it is colored, so as not to bake too deep.
2. Coconut paste can also be replaced with red beans, red bean paste, purple rice... as personal preference.
