Mini toast bread

Overview

The mini toast bread is very cute. This time I used the instant noodles method to save the time of kneading the noodles~

(This time I used the instant noodle method, which saves the time of kneading the noodles~) In addition to butter, yeast powder and salt, put the ingredients in a basin and stir them into a ball, cover it with plastic wrap and refrigerate it for 1 night (you can set the time yourself, take it out whenever you have time within 24 hours)
Take out the soaked dough and put it into the bread barrel on the second day. Add salt and yeast powder to the diagonal corners
After starting the kneading process for 15 minutes, add softened unsalted butter
Start kneading for 15 minutes to extend
Take out the dough, cover it with plastic wrap, and place it in a warm place for the first fermentation
Send to 2 times the size
Take it out on the chopping board and deflate it, divide it into 8 equal parts, roll it into balls, cover it with plastic wrap and let it rest for 20 minutes
The small, relaxed dough is rolled into an oval shape
Fold both sides slightly inwards
Roll up
Turn in another direction
Then roll it out
Roll up
Arrange into a non-stick baking pan (if it is not a non-stick baking pan, cover it with parchment paper~), put it in the oven for the second fermentation
When it has doubled in size, brush it with egg wash (55, I actually forgot to brush it), then sprinkle with grated coconut
Place in the preheated oven, 175 degrees, middle rack, for 18 minutes (temperature is for reference only)
Nothing tastes better than bread~