Coconut Butter Toast

Overview

In order to use up the coconut at home, I made coconut butter toast using Polish seeds.

Mix the Polish seeds, cover with plastic wrap and refrigerate overnight (the Polish seeds are in a wet state and have many honeycombs inside)
Mix all the main dough and polish except the butter and salt.
When the dough is smooth, add butter and salt and mix (post-salt and then oil method)
Cut a little dough and use your hands to pull out a large piece of strong transparent film (the film must be tough and not easy to break)
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation. Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
Press and deflate the fermented dough, weigh it, divide it into three pieces, roll it into a round ball and let it rest for about 15 minutes.
Take a piece of dough and roll it into a long tongue shape, flatten the bottom and roll it up.
Place the toast box with the seam side down and ferment at 35 to 38 degrees until it is 8 to 9 minutes full.
Use a blade to cut a strip of butter from the middle and sprinkle with coconut sugar (coconut and sugar have been mixed in advance)
Place in the lower shelf of a preheated oven at 175°C for 45 minutes (temperature and time are for reference only)
Place on baking sheet to cool.
Appreciation of the finished product~
Appreciation of the finished product~