Carrot and Coconut Toast

Overview

Bread is more difficult to make than cake, but this carrot and coconut toast (bread) is very simple. As long as you have patience, you can make it taste like a bakery.

Tags

• baking
• breakfast
• students
• carrot shreds
• coconut shreds
• high gluten flour
• low gluten flour
• sugar
• unsalted butter
• whipping cream
• yeast powder
• coconut flour
• milk
• salt

Ingredients

Steps

1. 1 Peel and grate the carrots, then weigh 100g and set aside. Mix all powder ingredients evenly and set aside. Unsalted butter softens at room temperature and sets aside.

   

2. 2 Add the chopped carrots to the powdered ingredients and knead evenly with your hands; then add light cream, unsalted butter, and finally add milk (do not pour it all at once, leaving about 15ml, add an appropriate amount depending on the consistency of the dough. If you don't notice that the dough is too wet, you can add additional high-gluten flour and knead evenly). Mix and knead until the dough is flat and elastic, with the edge pointing down. Because the weather is hot now, just cover it with plastic wrap and set it aside for basic fermentation (about 1 hour) until the dough doubles. If you are operating at a lower temperature, you can boil a pot of warm water in a pot (you can put your hand into the water and it will feel slightly hot), cover the mixing bowl with plastic wrap, and put it in the pot for fermentation (remember to cover the pot!).

   

3. 3 Sprinkle a small amount of high-gluten flour on the kneading surface, take out the dough and place it on the kneading surface, press lightly to release the air, cover with a clean wet cloth and rest for 15 minutes.

   

4. 4 After the dough is finished rising, use a scraper to divide it into 8 equal parts. Because my oven is very small, I need to bake it separately. If the oven is big enough, you can bake them together directly. If you can't bake them immediately, you should store them in the refrigerator. Use a rolling pin to roll the dough into a long strip, spread an appropriate amount of coconut shreds on the inside, roll it up, grease the mold walls with butter to facilitate removal, and put the dough into the mold for secondary fermentation.

   

5. 5 The secondary fermentation is the same as the basic fermentation method mentioned above. The time is 1 hour. During this period, the oven is preheated to 180°C for 10 minutes. Spray water on the surface of the dough, sprinkle with coconut shreds, put it in the oven, and bake at 180°C for 35 to 40 minutes.

   

6. 6 For larger bread, extend the time by 5 to 10 minutes. Bake the small bread for 30 minutes, until the surface is golden brown. Take it out immediately after baking, and take it out piping hot. It is very fragrant!

   

7. 7 Look! Simple and easy to use ~ try it now ~