Coconut toast

Overview

The classic taste of coconut toast is evocative. I tried using different recipes to make different kinds of bread. I originally planned to make small bread, but then I found that using a bread machine is very convenient, so I simply used the bread machine to bake it into large toast. Today’s recipe uses milk, eggs and milk powder. It has a relatively high protein content and the texture of the bread is great. I reduced the amount of sugar. It’s not as sweet as I imagined. It’s quite delicious. Recipe: (This recipe is for a bread machine, if you use a toast box, reduce the recipe according to the size of the box) Ingredients A: 300 grams of bread flour, milk powder, 10 grams of sugar, 40 grams of salt, 3 grams of yeast, 4 grams of egg, 1 egg (about 50 grams) 150 grams of milk Ingredients B: 30 grams of butter Ingredients C: 25 grams of butter, 20 grams of powdered sugar, 20 grams of whole eggs, 25 grams of milk, 25 grams of shredded coconut, 55 grams of coconut milk Method:

Tags

• baking
• children
• bread
• breakfast
• toast
• bread flour
• butter
• coconut
• egg
• milk powder
• sugar
• whole eggs
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put ingredients A into the bread bucket, mix roughly and start the dough kneading process for 30 minutes.

   

2. 2 Material C is the material for the coconut filling. Method 1: Soften the butter, add powdered sugar and beat, add the egg liquid in portions and beat evenly, add milk in portions and beat evenly, and finally stir in the coconut. Method 2: Melt the butter milk and powdered sugar together, stir in the egg liquid after cooling slightly, and finally stir in the grated coconut. This is the second method I use.

   

3. 3 After the 30-minute dough mixing process is completed, add butter and start a 10-minute dough mixing process again. After that, start the dough rising process, which lasts about 40 minutes.

   

4. 4 The risen dough.

   

5. 5 Take out the risen dough, deflate it, roll it into a round shape and let it rest.

   

6. 6 Roll out into large pieces and spread with coconut filling.

   

7. 7 Roll into rolls and pinch the ends well.

   

8. 8 Cut the roll in half in half. (After making it, I found that folding makes it easier to shape, and cutting out is more even.)

   

9. 9 Put the dough into the bread barrel and start the dough fermentation function, about 40 minutes.

   

10. 10 Brush the surface of the risen dough with egg yolk water, add one egg yolk and one spoon of water.

    

11. 11 Start the baking program for 50 minutes. After baking, the bread should be removed from the oven and bucket promptly, allowed to cool naturally, then sliced and stored in a sealed container.