Coconut shredded toast-You Are Foodie

By Pag
17

Coconut shredded toast

This is a creamy toast~It's full of coconut stuffing and soft bread. Tear it. You accidentally destroy most of it~If you are a coconut controller, you must try it~If you don't love coconut so much, you can also try. Maybe you will love coconut from now on~~~

Main Ingredients

Auxiliary Ingredients

Whole egg liquid A moderate amount

1. Sugar and salt are opened in two corners of the bread barrel;2. Salt and yeast should not be in direct contact. They must be opened separately. Yeast should be put in the last place;3. Here we use the method of after oiling. After putting butter, we can make the bread taste softer;4. If the bread is not soft enough, such as steamed bread, you can find the reasons from the following aspects: whether the yeast is invalid (the yeast after unsealing should be sealed and stored in cold storage), whether the bread powder should be used instead of the ordinary high gluten powder, and whether the dough and two times of fermentation are in place;5. I usually use the bread machine to mix flour directly and ferment for the first time. If there is no bread machine, I can manually achieve the same effect, but it will be a little harder;6. When making coconut stuffing, the butter is softened, not melted. After the butter is melted, it is liquid. The coconut stuffing made of liquid butter makes you want to cry when reshaping. Also, don't be nervous if there is oil-water separation. After the coconut is added, you can hardly see anything;7. If you have any other questions, you can leave me a message and I will reply when I see it.

Step 1 . Prepare materials.

Step 2 . Except for butter, all dough materials are put into the bread bucket in the order of liquid first and then powder (salt and sugar are placed in two corners separately, and finally a hole is dug on the bread powder to pour yeast; if there is a yeast box, yeast can be directly put into the yeast box).

Step 3 . Start the bread machine and dough procedure, mix into smooth dough, add softened butter, and continue the dough procedure (I usually knead the dough for 20 minutes).

Step 4 . Making toast requires a relatively high level of kneading. Knead it to the full expansion stage, which is usually called hand covering film, so that the bread will be soft and can be brushed. If you feel that the film hasn't come out after kneading, you can take it out and beat it for a few minutes, which makes it easier to come out of the film.

Step 5 . Carry out the first fermentation. The fermentation function of the toaster can be selected, which is usually one hour. After fermentation, the dough is twice as big as before, and you can poke it with your fingers without shrinking or collapsing. (if you retract, it means you haven't delivered it in place; if you collapse, it means you've overdone it. If you overdo it, you can add some edible soda to the dough to reduce the sour taste, but this is only an emergency measure.)

Step 6 . While the dough is fermenting, you can make coconut stuffing. Pour the white granulated sugar into the softened butter, stir until the butter and white granulated sugar are completely mixed, and pour the egg liquid in several times (pouring the egg liquid in several times can avoid the separation of oil and water).

Step 7 . After the butter, sugar and whole egg liquid are completely mixed, pour in the coconut paste, stir well, and set aside.

Step 8 . After the dough is served, open the dough and exhaust the air. Generally, it takes about 5 minutes. After exhausting, roll the dough into a rectangle and put coconut stuffing on 2/3 of the place.

Step 9 . Fold the parts without coconut stuffing.

Step 10 . Then fold the other side on top to form a rectangle. Squeeze both ends tightly to seal.

Step 11 . Roll out the dough slightly, and then repeat the previous step to fold it three times.

Step 12 . Use a rolling pin to flatten it slightly and cut it into three pieces. Be careful not to cut off the head.

Step 13 . Braid a fried dough twist braid. It's a little loose. It's too tight, which will affect the secondary fermentation. After knitting, put it into the mold (I use a 450 gram toast mold).

Step 14 . After shaping, carry out secondary fermentation and send it to the mold for 9 minutes. You can put it in the oven, and put a basin of warm water under the oven to increase the humidity; Or it can be fermented at room temperature.

Step 15 . Preheat the oven at 180 degrees, brush the whole egg liquid on the surface, put it into the preheated oven, adjust it to 175 degrees, bake it for about 40 minutes, observe in the middle, and cover it with tin foil when you are satisfied with the coloring. (each oven has a different temper. Please adjust the temperature and time according to the actual situation of your oven.)

Step 16 . After baking, put it on the grill to dry. When it is a little warm, put it in a bag and seal it for storage.

Step 17 . Soft coconut toast that can be brushed. It's great to eat with your hands!

Step 18 . Look at the internal organization, coconut paste layer by layer ~ let's try it~

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