Coconut toast

Put all the ingredients except butter into the bread bucket, first liquid and then solid. Put sugar and salt diagonally. Start the dough kneading program of the bread machine and knead until smooth.

Add butter and continue kneading until complete.

That is to say, a thin and tough mask can be pulled out.

Cover with plastic wrap for basic fermentation.

While the dough is fermenting, let's make the coconut filling. Add fine sugar to the softened butter and mix well with a spatula.

After mixing well in three batches, add the whole egg liquid in three batches, using a manual egg beater to mix thoroughly each time before adding the next time.

Add grated coconut and mix well with a spatula.

Prepared coconut filling.

The dough is basically fermented until it is doubled or two and a half times in size. Dip your fingers in flour and poke holes without shrinking or rebounding.

Take out the dough, squeeze it out and use a rolling pin to roll it into a (25×35) rectangular dough.

Evenly spread the coconut filling on the left two-thirds of the dough sheet, leaving the right third empty.

Fold the right margin toward the middle.

Then fold the left one toward the middle and fold it into a small rectangle.

Roll the dough into a (15×27) rectangle again.

Divide the dough into three equal parts and cut with a spatula.

Braid into three strands, with the incision as high as possible. Do not braid it too tightly as it will affect the secondary fermentation.

Put the braided braid into the mold and pinch both ends tightly. Cover the surface with plastic wrap for secondary fermentation.

After the second fermentation is eighty percent full, brush the surface with egg wash.

Preheat the upper and lower tubes of the oven to 180 degrees, and bake on the lower level for about 43 minutes.

Finished product picture.

Finished product picture.

Finished product picture.

Overview

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Ingredients

Steps