Coconut toast
Ingredients
- Polish type: high-gluten flour (golden statue) 50 grams
- Water 50 grams
- Yeast 1g
- Main dough: high-gluten flour (golden image) 210 grams
- Milk 60g
- Whole egg liquid 50g
- Granulated sugar 40g
- Milk powder 20g
- Salt 2 grams
- Yeast 2 grams
- Butter 20g
- Coconut filling: milk 25g
- Butter 25g
- Granulated sugar 30g
- Whole egg liquid 25g
- Coconut 40g
Steps
1. Mix the Polish ingredients evenly, put them in a crisper, and put them in the refrigerator for about 20 hours. Just wait until small bubbles appear inside.
2. Put the prepared Polish seeds into the cooking machine, then put all the ingredients for the main dough except butter into the cooking machine, knead until the dough is smooth and add the softened butter. Keep kneading.
3. Rub out the hand mask
4. Gather the dough, cover it with plastic wrap and let it rise (the temperature should not exceed 28 degrees) for about 40 minutes (it will take a little longer in winter).
5. While the dough is fermenting, make the coconut filling: heat milk, butter, and sugar in a small pot over low heat until melted and even, turn off the heat.
6. Add the whole egg liquid and stir evenly. Add in coconut milk and mix well, set aside.
7. Let the dough rise to 2Double in size, stick your fingers with flour and poke a hole in the middle of the dough. If it doesn't shrink or collapse, it means it's fermented.
8. After taking out the dough and deflating it, divide it into 3 equal parts, roll it into a round shape and keep it fresh for 20-30 minutes.
9. Take the dough one by one, roll it into a ox tongue shape with a rolling pin. Cover with plastic wrap and rest for 20 minutes.
10. Take the dough one by one, roll it into a beef tongue shape with a rolling pin, spread it with coconut filling and roll it up.
11. After rolling all three doughs, place them in a toast mold and cover with a fresh-keeping mold for the second rise. The temperature should not exceed 38 degrees (about 60 minutes)
12. Just send it to a full mold of 8-9 points.
13. Preheat the oven to 180 degrees (10 minutes) and place it on the lower shelf. Bake at 180 degrees for 30 minutes, then take it out of the oven.
14. Open it and take a look, there is drawing!
Tips
- 1. Different brands of flour absorb different amounts of water, so the amount of water in the formula must be adjusted appropriately.
- 2. The fermentation time is not fixed and depends on the state of fermentation.
- 3. The amount of coconut filling can be increased according to personal taste.
- 4. Each oven has different temperaments, and the temperature and time are for reference only.
