Shredded Coconut Toast
1.
Except the butter, put the dough in the bread machine and knead for 20 minutes, add butter, and knead until the expansion
2.
Leave it in the refrigerator to ferment for an hour and it’s not twice as big. Take out room temperature and ferment to 1.5 to 2 times as big. It can be fermented at room temperature in winter, and it should not be fermented at room temperature in summer. Just a rebound,
3.
To make coconut, mix the ingredients with sugar, butter and eggs, and finally add coconut and mix well
4.
After the first round, take it out, roll the dough into a size of 25 by 35, put the coconut paste on two-thirds of the dough, then fold the unsold third, and then roll the coconut into the third. Fold it over and roll it into a size of 15 by 27
5.
Cut into three strips, do not cut the head, shape it according to the method of weaving twists, put it in the microwave for two times, cover with plastic wrap and gauze, put a bowl of hot water, and ferment until it is very full
6.
In the lower and middle of the oven at 180 degrees for 30 to 35 minutes, or 175 degrees for 35 to 40 minutes, take it out immediately after the test and let cool
Tips:
It can be fermented at room temperature in the winter, in the refrigerator in the summer, and the yeast should be reduced in the summer. This can slow down the fermentation speed and avoid excessive fermentation. The fermentation time for the second shot is 40 to 80 minutes. In summer, the liquid part is iced and the bread machine is turned on. Surface, otherwise the temperature is too high, the liquid part is appropriately reduced
