Coconut Toast

Name: Coconut Toast
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g High-gluten flour; 30 g Sugar; 32 g Whole egg; 2 g Salt; 3 g Yeast; 8 g Milk powder; 142 g Milk; 30 g Butter; 25 g Butter; 25 g Powdered sugar; 25 g Whole egg; 25 g Milk; 50 g Desiccated coconut

Coconut Toast brings high-gluten flour, sugar and whole egg together and is baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

0 minNewMedium Baking Roast Sweet

Instructions

1
Make the coconut filling: After the butter has softened, add the powdered sugar.
2
Send off~~~~.
3
Add the whole egg mixture in two batches, stirring until absorbed.
4
Add the milk in two parts, stirring until absorbed (slight oil-water separation does not affect it).
5
Add shredded coconut.
6
Mix well and let stand for later use
7
Put all ingredients except butter into the bread machine.
8
When the dough becomes smooth, add the butter and continue kneading until the dough reaches the fully developed stage (a piece of dough can be stretched into a semi-transparent film, with smooth edges around any holes).
9
Ferment the base until it reaches 2-2.5 times its size.
10
After degassing the dough, roll it out into a rectangle.
11
Spread the coconut filling.
12
Roll up from one side.
13
Cut longitudinally from the middle.
14
Cut the surface upwards and twist it into a figure-eight shape, pinching both ends tightly.
15
Put it into the loaf pan.
16
Ferment until it is 90% full.
17
It can be demolded after about 40 minutes.