Milky Coconut Toast
Overview
The toast with lots of ingredients is here, with a light milky flavor, and every bite is full of ingredients. The shape is simple and easy to make, and it is easy to make the dough with a chef's machine. The texture is soft and the aroma is rich. It is really delicious!
Tags
Ingredients
Steps
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Have all ingredients ready.
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Put all the dough ingredients except butter into the pasta bucket of the chef's machine.
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Start the mixer and mix the ingredients on low speed, then gradually increase the speed and beat the dough until it forms a rough texture.
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Add the softened butter and continue beating until a stronger transparent film can be pulled out.
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Gather it into a smooth shape and place it in a fermentation box to ferment until doubled in size. (Temperature 25~28 degrees)
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When the dough is fermenting, let's make the filling. Melt the butter in hot water and turn it into a liquid. Add sugar and milk powder and mix well.
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Add the egg liquid in three batches and mix well, then pour in the grated coconut and mix well. The coconut filling is ready.
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Take out the fermented dough and deflate it. Simply roll it up and make it smooth, then divide it into two equal parts. Simply knead it into a round shape and let it rest for another 20 minutes.
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Take a piece of relaxed dough and roll it into a rectangular shape. If there are any small air bubbles, tap them out.
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Apply evenly to the inside.
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Roll up along the long side and pinch to seal.
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After flattening slightly, cut the dough into thirds without cutting off one end.
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Braid the hair and pinch the ends tightly after braiding.
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Fold both ends of the braid inward, connect the two ends at the bottom, and then place it in the toast box.
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Put it in the oven and set it to 38 degrees for secondary fermentation until it is about eight minutes full.
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Then put it into the lower shelf of the preheated oven and bake in 3D hot air mode at 155 degrees for about 35 minutes.
