Coconut Shredded Toast Bread

Overview

This is a toast with rich milky flavor~ Full of coconut filling, soft bread, tear it and tear it, and accidentally destroy most of it~ If you are a coconut lover, you must try it~ If you don’t like coconut so much, you can also try it, maybe you will fall in love with coconut from now on~~~

Tags

• baking
• coconut
• high sugar tolerant yeast
• high-gluten bread flour
• pure milk
• unsalted animal butter
• whipping cream
• white sugar
• whole egg liquid
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Except for butter, put all the dough ingredients into the bread bucket in the order of liquid first and then powder (put salt and sugar in two corners separately, and finally dig a hole on the bread flour and pour the yeast; if there is a yeast box, you can put the yeast directly into the yeast box).

   

3. 3 Start the dough mixing process of the bread machine, knead into a smooth dough, add softened butter, and continue the dough mixing process (I usually knead the dough for 20 minutes).

   

4. 4 Making toast requires relatively high kneading requirements. Knead the dough until it is fully expanded, which is usually called the glove film, so that the bread will be soft and stringy. After the bread machine is kneaded, if you feel that the dough has not come out yet, you can take it out and beat it for a few minutes to make it easier for the dough to come out.

   

5. 5 Carry out the first fermentation. Just select the fermentation function of the bread machine, usually one hour. After fermentation, the dough has doubled in size. Use your fingers to poke it and make sure it does not shrink or collapse. (If it shrinks, it means it has not risen enough; if it collapses, it means it has been overdone. If it is overdone, you can add some edible alkali to the dough to reduce the sourness, but this is only an emergency measure)

   

6. 6 While the dough is fermenting, you can make the coconut filling. Pour the white sugar into the softened butter, stir until the butter and white sugar are completely mixed, then pour in the egg liquid in batches (pouring the egg liquid in batches can avoid the separation of oil and water).

   

7. 7 After the butter, white sugar and whole egg liquid are completely mixed, pour in the coconut milk, stir well and set aside.

   

8. 8 After the dough is finished, start the kneading process to deflate the dough, which usually takes about 5 minutes. After deflating, roll the dough into a rectangular shape and spread coconut filling on 2/3 of the dough.

   

9. 9 Fold the portion without coconut filling.

   

10. 10 Then fold the other side on top to form a rectangle. Pinch both ends tightly to seal.

    

11. 11 Roll out the pastry slightly, then repeat the previous step and fold it into thirds.

    

12. 12 Use a rolling pin to flatten it slightly and cut it into three strips, being careful not to cut off the head.

    

13. 13 Braid the braid a little loosely, as too tight will affect the secondary fermentation. After braiding, put it into the mold (I used a 450g toast mold).

    

14. 14 After shaping, perform secondary fermentation until the mold is 9 minutes full. It can be placed in the oven with a basin of warm water under the oven to increase the humidity; or it can be fermented at room temperature.

    

15. 15 Preheat the oven to 180 degrees, brush the surface with egg wash, put it in the preheated oven, adjust to 175 degrees, bake for about 40 minutes, watch in the middle, cover with tin foil when you are satisfied with the coloring. (Each oven has a different temperament, please adjust the temperature and time according to the actual conditions of your own oven.)

    

16. 16 After baking, put it on the grill to dry. When it is slightly warm, put it in a bag and seal it for storage.

    

17. 17 The soft and stringy coconut toast is great when you tear it into pieces and eat it with your hands!

    

18. 18 Take a look at the internal structure, layers of coconut milk~ Let’s try it~