Salad Dressing Coconut Flakes (Red Bean Paste Coconut Flakes) 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 let rest at room temperature for more than 30 minutes or place in the refrigerator to rest overnight (water method or instant noodle method).

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).

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.

First, make the coconut toast with salad dressing. Take a small piece of dough, roll it into a rectangular sheet with a rolling pin, spread an even layer of salad dressing, and sprinkle a layer of coconut flakes.

Roll from top to bottom, with the opening facing down.

Cut from the middle, do not cut off the top.

With the cut facing upward, twist alternately like twisting a twisted dough, and pinch to seal the opening.

Fold both ends toward the bottom, repeat the same operation, then make two more dough rolls, and place the three rolls together into one loaf pan.

Use the remaining three dough pieces to make red bean and coconut toast. The method is the same, just replace the filling with red bean and coconut, then put it into the toast pan.

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

Place it in the preheated oven on the bottom rack, with both top and bottom heat, and bake at 130°C for 36 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 according to 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.

The skin is thin and soft, fragrant and delicious.