Milky Coconut Toast

Name: Milky Coconut Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: (Bread) 250g High-gluten flour; (Coconut stuffing) 50g Coconut; (Bread) 130g milk; 20g Butter (bread body); 2g Salt (bread); 5g Yeast (bread body); 35g Caster sugar (bread body); 1 piece Egg (bread); 1 piece Egg yolk (coconut filling); 15g Butter (coconut filling); 10g Powdered sugar (coconut filling); 25g Milk (coconut filling)

by Alice Beard Potato Chips

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Coconut is sweet and smooth in nature, enters the stomach, spleen, and large intestine meridian; the pulp has the effects of invigorating weakness, replenishing qi and expelling wind, eliminating chancre and killing insects. Long-term eating can moisturize the face, boost vitality and tolerate hunger, and cure Children's deworming and ginger worm disease; coconut water has the effect of nourishing, clearing heat and quenching thirst, mainly treating thirst due to heat, and thirst due to lack of body fluid; coconut shell oil treats ringworm and treats bayberry sore.
Coconut milk and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. The coconut flesh is white as jade, aromatic and crispy; the coconut milk is cool and sweet. Coconut meat and coconut milk are delicious fruits for all ages. In every 100 grams of coconut, the energy reaches more than 900 kilojoules, 4 grams of protein, 12 grams of fat, 4 grams of dietary fiber, in addition to a variety of trace elements, and the content of carbohydrates is also very rich.
I really like the combination of coconut and bread. I made it once before, but I used coconut milk to knead the noodles. This time I changed it to milk. The milk flavor is stronger and the bread is softer~

Milky Coconut Toast

1. After the oil method, knead the dough to the fully expanded stage, and place it in a warm place for basic fermentation until it is twice as large.

2. Take out the fermented dough and ventilate, cover with plastic wrap, and proof it at room temperature for 10 minutes

3. Mix the coconut fillings together, mix well and set aside

4. Roll out the proofed dough into a rectangular shape, and spread the mixed coconut filling evenly on the dough, leaving 1/3 of the place not to be wiped

5. Fold the 1/3 of the unsmeared coconut to the middle

6. Fold the other 1/3 to the middle and squeeze tightly at the cuff

7. Similarly, divide the folded strip into three equal parts longitudinally, and fold it.

8. Put the folded dough down and roll it out into a strip with a rolling pin

9. Cut into three without cutting off the top

10. Braid a braid, close it down, pinch it tightly, and put it in a toast mold

11. Cover the toast box with plastic wrap and put it in the oven for secondary fermentation, and put a bowl of hot water in the oven
ps: If the oven does not have a fermentation stall, put it in a warm place to ensure the humidity of the bread.

12. Ferment to 8 minutes full mold, take out and brush the egg liquid, preheat the oven
180℃, upper and lower fire, middle and lower layer, 35min, pay attention to cover with tin foil after coloring to prevent the color from being too dark

13. When the oven is turned on, the smell of the house is really full. Paired with a cup of sweet flower and fruit tea, it is really a beautiful afternoon tea.

14.

Tips:
Post-oil method: Put all the ingredients except butter into the bread machine in the order of liquid and powder. Sugar and salt should be separated, and yeast and salt should be separated. Choose a kneading program and knead the dough until Add butter after the expansion stage and continue to knead the dough until it reaches the full expansion stage.