Coconut toast (refrigerated fermentation)-You Are Foodie

By Edith
47

Coconut toast (refrigerated fermentation)

The bag of unsealed coconut paste has been kept for a long time, so I want to find a way to solve it. Looking at Meng's Coconut toast, some people don't like coconut bread? Coconut toast should also be acceptable. In addition, in order to cater to this person's preference for sweetness, 5g more sugar was added to the dough, and the salt was halved. Lest too much salt make it less sweet. Without Mr. Meng's triangle toast mold, there would be a slight change in the final operation.

Main Ingredients

Auxiliary Ingredients

Coconut paste (decoration) appropriate amount
Protein (decorative) appropriate amount
coconut meat powder 50g
Powdered Milk 2 TBSP
yolk 15 g
Powdered sugar 15 g
butter 30 g

The volume of these two molds is larger than that of Mr. Meng's triangle mold, so they are baked when they are almost the same. They are not allowed to grow to the top. I'm afraid they have gone too far.If the dough fermented in cold storage does not start well, it can be placed in a warm place to continue fermentation to an ideal state

Step 1 . Prepare dough (main ingredients)

Step 2 . Pour all materials except butter together

Step 3 . Manually stir into flocs

Step 4 . Stir with a cook's machine until gluten forms

Step 5 . Add butter

Step 6 . Stir until the film can be pulled out

Step 7 . Make it into a ball shape and put it into a bowl

Step 8 . Cover the plastic wrap and put it in the refrigerator for a day and a night

Step 9 . Prepare coconut stuffing (accessories)

Step 10 . Pour butter and powdered sugar softened at room temperature into a bowl and mix well

Step 11 . Add egg yolk and stir well

Step 12 . Add milk powder and mix well

Step 13 . Add coconut paste,

Step 14 . Mix well and set aside

Step 15 . Take out the fermented dough from the refrigerator and put it at room temperature for one hour

Step 16 . Exhaust, divide into two equal parts, round and relax for 10 minutes

Step 17 . Roll them into rectangles respectively

Step 18 . Spread with coconut paste

Step 19 . Roll up

Step 20 . Put the closing down into the mold

Step 21 . Cover with plastic wrap and put it in a warm place to wake up

Step 22 . When the dough is 2-3 times the size, take it out

Step 23 . Brush the surface with egg white and sprinkle with coconut paste

Step 24 . Put into the preheated oven, middle and lower layers, 200 degrees, bake for about 20-25 minutes. Cover the surface with tin foil after coloring

Step 25 . Demould and cool after coming out of the furnace

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