Tang Zhong Coconut Toast Bread

Overview

This bread is actually based on the recipe of Yuzhong Hokkaido toast, except that I add coconut filling later! The taste is unexpectedly delicious, soft and sweet, I love it

Tags

• baking
• butter
• coconut
• cold water
• cream
• high powder
• sugar
• whole egg liquid
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Add 18g high flour and water and mix well without any particles

   

2. 2 Prepare the soup: Stir constantly and heat over low heat until it becomes a paste, let cool and set aside

   

3. 3 Prepare the coconut filling: Beat 25 grams of softened butter, add 20 grams of powdered sugar, and beat until the sugar dissolves

   

4. 4 Coconut paste: Add 25 grams of whole egg liquid (added in batches) to the whipped butter and beat thoroughly, add coconut, stir evenly, add 12 grams of milk, mix well and serve as coconut paste

   

5. 5 The above is the method of making soup and coconut filling. Let’s start making noodles! Put all the ingredients except butter into the bread bucket, use chopsticks to stir into a dough and let it sit for 30 minutes to make it fully moist.

   

6. 6 Select the kneading button, add softened butter when a rough film can be pulled out, and continue kneading until a glove film that is not easy to break can be pulled out and the dough is ready

   

7. 7 Cover the lid and wait until the dough has fermented to 2-2.5 times in size. Take it out, pat the dough gently to deflate the air, roll it into a ball, cover it with plastic wrap and let it rest for 15 minutes

   

8. 8 Roll the rested dough into a large pancake. Note that the length should be similar to the size of your home bread box. Spread the prepared coconut paste evenly on the dough (leave a portion of the coconut paste for later use)

   

9. 9 Roll it up from top to bottom and put it into a toast box, close the lid and place it in a warm and moist place to wait for secondary fermentation

   

10. 10 When it has fermented to nine minutes full, make a slit on the surface of the dough and fill it with the remaining coconut. Preheat the oven in advance to 180 degrees for 45 minutes

    

11. 11 Ding! Fragrant coconut toast is also out! Unmold and slice. In fact, I personally think that the surface of freshly baked toast bread is crispy and the inside is particularly soft and mixed with the unique aroma of coconut. It will have a different texture when eaten hot!