Pumpkin Coconut Toast (Single Fermentation)

Mix all the main ingredients except yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and refrigerate to soak overnight (or soak at room temperature for more than 30 minutes).

After the dough has been refrigerated overnight, it naturally develops gluten. The next day, when taken out of the fridge, you can stretch it by hand into a sheet that is somewhat thick and very elastic. First, add the yeast and knead until the yeast is fully dissolved with no granules. Then add the salt and knead until the salt is completely dissolved. Finally, add the corn oil and knead until it reaches a fully extended state (develops a glove-like membrane).

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.

Take a small piece of dough and shape it into a long oval. From the middle, roll it upward and downward to about 40 centimeters in length, spread a layer of salad dressing, and lay a layer of desiccated coconut.

Flatten the bottom of the dough sheet, roll it up from top to bottom, and repeat the process with the remaining small dough pieces in order.

Take a piece of dough and roll it out for the second time. Flatten the dough roll, gently stretch it, and use a rolling pin to roll it to about 50 centimeters in length.

Roll up from top to bottom, and complete the remaining sides in order.

Place into the toast box (3 dough rolls per toast box), cover with the lid, ferment until 90% full, and brush a layer of egg wash on the surface.

Place it in a preheated oven on the bottom rack (if using a large amount of ingredients, for a mountain-shaped loaf that rises high; for a flat-top loaf, place it on the second-to-last rack), with both top and bottom heat and convection fan, bake at 130°C for 40 minutes (adjust time and temperature according to your own oven), cover with aluminum foil if the coloring is satisfactory.

Take it out immediately after baking, gently tap the mold, remove the cake, and place it on a cooling rack to cool slightly on the side (to prevent sinking or collapsing at the top).

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

Golden in color, soft and sweet.

Thin-skinned and stringy, nutritious and delicious.