Potato Red Bean Paste and Coconut Toast (Single Fermentation)

Mix all the main ingredients except yeast, salt, and butter, knead until there is no dry flour left, seal, and let it sit at room temperature for more than 30 minutes or refrigerate overnight (water method, instant noodles).

After the dough rests and relaxes for a relatively long time, gluten naturally forms. There is no need to knead the dough; you can directly pull out a thick, very elastic large sheet by hand. After taking out the dough, first add the yeast and knead until the yeast dissolves without any granules (if the dough is a bit hard, you can dissolve the yeast with a few drops of water first, using as little water as possible—just enough to knead the yeast into a paste, then knead it into the dough), then add salt and knead until the salt dissolves. Finally, add butter and knead until fully expanded. At this point, the surface of the dough is smooth and delicate, and you can pull out a thin sheet that is not easy to tear (the hand glove membrane).

The dough does not need to be fermented. Divide it directly into 4 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a small piece of dough and roll it into a rectangle, flip it over with the smooth side down, and slightly stretch the four corners by hand to form right angles.

Gently press a dividing line in the middle part of the rectangle with a spatula. Spread red bean paste on the upper half of the dividing line and sprinkle some shredded coconut. On the lower half, use a spatula to evenly cut long, thin strips. After cutting, slightly press the bottom of the small thin strips to make them thinner.

Roll from top to bottom until the end, with the seam facing down. Repeat the same for the remaining dough.

Group them one by one and put them into the toast box.

Ferment until 90% full (fermentation depends on the state, not the time), and brush the surface with egg wash.

Place in a preheated oven on the bottom rack, using both top and bottom heat, bake at 130°C for 35 minutes. Cover with aluminum foil after about 6 minutes to prevent the surface from browning too much (the required time and temperature should be determined based on your own oven).

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).

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