Milky Coconut Toast

Name: Milky Coconut Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Old noodles; 300g High fan; 40g Caster sugar; 180g milk; 30g butter; 4g salt; 3g yeast; 30g Coconut; 1 piece Egg yolk

by Seung Chan Mommy CCM

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today our theme is "Milk-flavored Coconut Toast". Coconut has a unique fragrance, which makes people refreshing and sweet! I personally like it very much! Coconut has the effects of replenishing the spleen and stomach, killing insects and eliminating chancre. It mainly treats symptoms such as heat and polydipsia, vomiting and reducing body fluid, edema and oliguria. Pureed coconut is a mixture of shredded coconut and coconut powder, which is mixed after a special drying treatment. Coconut paste is suitable for fillings for pastries, moon cakes, breads, etc., to increase the taste of the ingredients. Coconut paste contains nutrients such as sugar, fat, protein, vitamin B group, vitamin C, and trace elements potassium and magnesium. Production of old noodles: 100 grams of high powder, warm water, 50 grams of yeast powder, 3 fine sugar, 10 grams, all the ingredients are evenly stirred and fermented at room temperature to increase to 2-2.5 times the size before use. "

Ingredients

150g Old Noodles
300g High Fan
40g Caster Sugar
180g Milk
30g Butter
4g Salt
3g Yeast
30g Coconut
1 piece Egg Yolk

Milky Coconut Toast

1. Prepare the required ingredients in advance

2. Remove the butter, pour all the ingredients for making the dough into the mixing tank of the chef's machine, turn on the 2nd gear, and mix the dough for 15 minutes

3. Add the softened butter and continue mixing for 5 minutes

4. Knead the dough until it can pull out a tough film shape, and leave the dough in a warm place to ferment

5. Add fine sugar to the softened butter and mix well

6. Then add egg yolk and coconut paste and mix well

7. The fermented dough is inserted with your fingers, and holes are formed

8. Divide the dough into two pieces, one for 1/3 and one for 2/3. After rounding, relax at room temperature for 15 minutes

9. Roll the loosened dough into a rectangular shape, and spread a layer of coconut filling evenly on the surface

10. Then roll up

11. Cut from the middle, but don’t cut off the top

12. Cross roll up

13. Put it into the mold and carry out the final fermentation. When the dough has doubled its size, brush a layer of egg liquid on the top

14. Preheat the oven and bake at 175 degrees for 40 minutes

Tips:
1: In summer, make dough, in order to prevent the dough temperature from being too high, it is recommended to use cold water or ice water to make the dough. 2: Pay attention to the state of the dough during the whole process, because the temperature is high, the dough is prone to over-fermentation. Once the dough is over-fermented, it cannot be recovered.