Honey Red Bean and Coconut Toast (Single Fermentation)

Name: Honey Red Bean and Coconut Toast (Single Fermentation)
Yield: 4 servings
Cuisine: Baking
Ingredients: 580 g High-gluten flour; 356g (adjust as needed) 2 eggs, milk; 35 g Honey; 25 g white sugar; 6 g Yeast; 4 g Salt; 50 g Corn oil; 200 g Red bean paste filling; 100 g Desiccated coconut; to taste (for brushing) Beaten egg (or honey water)

Easy and satisfying, Honey Red Bean and Coconut Toast uses high-gluten flour, 2 eggs, milk and honey and is baked until golden and fragrant. Follow the steps for the best results.

0 minNewMedium Baking Bake Sweet

Instructions

1
Mix all the main ingredients except for yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and let rest at room temperature for more than 30 minutes or refrigerate overnight.
2
After the dough has been left to rest for a long time, gluten naturally forms, and there is no need to knead the dough; you can directly stretch it by hand to make a thick and very elastic sheet. After taking out the dough, first add yeast and knead until the yeast dissolves and there are no granules, then add salt and knead until the salt dissolves, and finally add corn oil and knead until fully extended. 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 membrane).
3
The dough does not need to be fermented. Divide it directly into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.
4
Take a small piece of dough, roll it into a rectangular sheet with a rolling pin, spread a layer of red bean paste evenly, and sprinkle a layer of shredded coconut.
5
Roll from top to bottom, with the opening facing down.
6
Cut from the middle, do not cut off the top.
7
The incision faces upward, twisted together alternately like a twisted dough stick.
8
Pinch the opening tightly.
9
Fold both ends toward the bottom.
10
Finish the remaining small dough pieces one by one, three at a time, and place them into the loaf pan.
11
Ferment until it is 90% full (observe the state rather than the time), then brush the surface with egg wash (or honey water).
12
Place in a preheated oven, on the lowest rack, with both top and bottom heat, and convection on, 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).
13
Take it out immediately after baking, unmold it, and place it on a cooling rack to cool slightly on its side (to avoid sagging or collapsing).
14
When there is still residual heat, put it into a sealed freshness bag for storage.
15
Soft and sweet, nutritious and delicious.