Coconut toast-You Are Foodie

By Clement
42

Coconut toast

When I cooked the curry crab a few days ago, there was half a box of coconut milk left. In order not to waste food, I tried to make toast. After making it, I tasted it. It was so soft that it was not easy to slice it with a bread knife. However, it was really delicious. There was a faint fragrance of coconut. I ate it soon

1. The water absorption of each flour is different. You can leave a small amount of coconut milk to adjust the softness and hardness of the dough according to the situation;2. For hand kneading, the dough should be slightly wet.

Step 1 . Mix and knead all the materials in the middle kind of dough until the dough is smooth, put it into a basin, seal it with fresh-keeping film, and refrigerate it in the refrigerator for fermentation for 5~6 hours;

Step 2 . After the medium seed dough is fermented, put all the other materials in the main dough except salt and butter into the basin, add the medium seed dough torn into small pieces, and knead it; After mixing into dough, add salt and continue to knead the dough

Step 3 . When the dough reaches the expansion state, add butter, knead until the butter is completely absorbed, and you can pull out the thin and unbreakable glove film, which is the full expansion stage;

Step 4 . Cover the kneaded dough with fresh-keeping film, ferment for 45 minutes at 28 ℃, and turn over when the volume is about 2 times. At this time, the dough is fat, how cute it is. Pat out the gas, fold it three times, and ferment for another 30 minutes;

Step 5 . Divide the finished basic dough into two equal parts, round them respectively, cover with fresh-keeping film, and relax for 20-3 minutes at room temperature;

Step 6 . After the completion of rounding and relaxation, do the first rolling, exhaust, and relax for 15-20 minutes;

Step 7 . Roll the roll for the second time, drain the air properly, and put the shaped dough into the toast mold; Ferment at 35 ℃ and 85% humidity until 8 minutes are full;

Step 8 . After the fermentation is completed, brush the surface with egg liquid, sprinkle with fragrant coconut, preheat the oven, heat the middle and lower layers at 140 ℃ and 165 ℃ for 28~30 minutes. After the surface is colored, cover it with a layer of tin foil immediately to prevent the bread surface from scorching. After coming out of the oven, you need to knock the table several times, and then take out the bread.

Step 9 . Let's have a panoramic view. Delicious and visible coconut toast is coming out

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