Fresh Coconut Latte Toast

Chill the coconut milk in advance, first knead the white dough, and after forming a 70% gluten film, add the butter and mix evenly.

Separate 280g of white dough for coloring, cocoa color. Mix together with the white dough.

Gradually knead until color develops, then divide into three colored doughs and let rise until 1.5 times larger.

Take out and divide into 250g for each slice of toast.

Roll into three rectangular pieces as shown in the picture, and start rolling from the long side, sealing the edge.

Cut the cylinder in half, then cut it lengthwise, and roll it up.

Place into the bread pan, cover with the lid, and let it ferment until it is 90% full.

Preheat the Gobike C60M in advance, and bake the low-sugar toast box at 170 degrees for 28 minutes.