Coconut Toast (Single Fermentation)

Mix all the ingredients for the coconut filling evenly to make the coconut filling, and set aside.

Mix all the main ingredients except for the yeast, salt, and butter, knead until there is no dry flour left, cover with plastic wrap, and let sit at room temperature for more than 30 minutes or refrigerate overnight for soaking (resting).

After the dough has been left to rest for a long time, gluten naturally forms. There is no need to knead; you can directly stretch out a thick, very elastic sheet of dough by hand. After taking out the dough, first add the yeast and knead until the yeast is dissolved and free of granules. Then, add the salt and knead until the salt is dissolved. Finally, add the butter and knead until it is fully incorporated. At this stage, the surface of the dough is smooth and fine, and you can stretch out a thin membrane that is not easily broken (glove test membrane).

The dough does not need to be fermented; divide it directly into two portions and roll each into a rectangular sheet.

Spread the coconut filling over two-thirds of the dough sheet, leaving one-third empty.

Fold the dough without coconut filling toward the center.

Fold the other side towards the center as well, forming three layers.

Roll out into a rectangle along the long side.

Fold both sides toward the middle again to make three layers.

Roll out the top and bottom into rectangles, cut evenly into three strips, but do not cut through the top.

With the cut side facing up, braid it into a three-strand braid. Be careful not to braid it too tightly, otherwise it won't ferment properly and will affect the final height.

Pinch the bottom, fold both ends of the braid toward the bottom, place them into two separate toast boxes, cover with the lid or plastic wrap, ferment until 90% full, and brush the surface with egg wash (or honey water, or milk).

Place it in the preheated oven on the bottom rack (if the dough quantity is large and making a shan-shaped loaf, which rises high, if making a flat-top loaf, place it on the second-to-last rack), use both top and bottom heat with convection, bake at 130°C for 40 minutes, cover with aluminum foil after about 10 minutes to prevent the surface from browning too much (adjust time and temperature according to your own oven).

Remove immediately after baking, gently tap the mold a few times, unmold, and place it on a cooling rack to cool slightly on the side (to prevent collapsing at the waist or top).

When there is still residual heat, put it into a sealed freshness bag for storage.

Fluffy and soft, nutritious and delicious.