Yifa Coconut Oil Raisin Toast
Overview
I bought some coconut oil last year but forgot to use it. I accidentally saw the coconut oil toast made by a friend, which seemed pretty good. I remembered that I also have coconut oil, so I used it quickly, otherwise it would be expired and spoiled, which would be a waste. But I haven’t made toast for a long time. I bought a new brand of toast powder. It’s my first time to use coconut oil to make toast. The first two times were not ideal. Finally, the third time, this time, it was so-so, not bad, and I was able to meet people. Unexpectedly, it turns out that toast made with coconut oil is quite delicious, especially when it is cooked in the oven, the aroma that wafts out is so delicious! It feels no worse than toast made with butter!
Tags
Ingredients
Steps
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Put the other ingredients except raisins and pumpkin seeds into the dough bucket. The salt and sugar should be kept separate so that the yeast cannot touch the salt. When the weather is very cold, you don't need to add salt. Different brands of flour absorb different amounts of water. It is best to reserve about 10 grams of water and add more depending on the situation.
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Set the appropriate beating time and method according to your own machine, and finally pull out a strong film. This way the toast will be delicious.
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Divide the beaten dough into three equal portions. Because it is relatively dry now, it is best to cover it with a piece of plastic wrap, or wet a clean towel and wring it out to cover the dough.
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Take a piece of dough, roll it into a beef tongue shape with a rolling pin, and then roll it up from the thin end. You can sprinkle a thin layer of dry powder on the chopping board to prevent sticking, but don't sprinkle too much. When making toast, you don't need to sprinkle dry powder to choke the noodles like making steamed buns.
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Roll out the three pieces of dough one by one, and don't forget to cover them with plastic wrap.
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Soak the raisins in warm water in advance, wash them well, and use kitchen paper to absorb excess water. It would be better if there is rum, and the flavor will be better if it is soaked in rum.
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Take a roll with the seal facing down, flatten it with your hands, and then roll it into a long strip. Note that the width should not be larger than the width of the toast box, and the length should not exceed 40 cm. Then sprinkle raisins evenly. Because there are still some pumpkin seeds to be consumed, I added a little more pumpkin seeds. If you don’t have this, you can omit it, or add some other nuts.
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Roll up the dough and pinch the edges tightly. If it's a little dry and difficult to pinch, you can stick a little water on the edge to make it easier to pinch.
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Make the three rolls one after another, put them into the toast box, cover them, and put them in a warm place to ferment. As for the fermentation time, it’s hard to say because the temperature is different and the fermentation time is also different. Try to keep it around one hour, not more than one and a half hours. If the oven has a fermentation function, you can ferment it in the oven.
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When the toast reaches 80% of the height of the box, the oven begins to preheat. I preheated it at 190 degrees for 10 minutes. Generally, the colder the weather, the longer the preheating time is so that the temperature can reach the expected conditions. Then bake it at about 170-180 degrees for 40 minutes. The temperature and time are for reference only, because everyone's oven is different and the mold is also different, so you need to adjust it yourself.
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After the toast is baked, take out the toast box from the oven, open the lid, knock it on the table a few times, then pour out the toast, let it lie on its side to dry until it is warm to your hands, seal it in a bag and store it, you can tear it by hand or slice it and eat it as soon as possible.
