Coconut toast

Overview

This toast recipe is very simple and has a high success rate.

For the post-oil method, put all the ingredients into the bucket of a chef's machine and knead for 20 minutes, then add butter and continue kneading for 20 minutes until the film comes out, and ferment until doubled in size
While the bread is fermenting, make the coconut filling. Soften the butter at room temperature, add powdered sugar and beat until pale
Add the egg liquid in small amounts several times, and finally add milk powder and shredded coconut, and the filling is ready

$Coconut toast step 3$
Take out the fermented dough and deflate it, roll it out and smear it with coconut
Simply fold it in half and press it tightly
Cut into three strips, no need to cut off the top
braid
Put it into the mold for secondary fermentation
Ferment until 70-80% full. Preheat the oven to 180 degrees for 40 minutes. Pay attention to the color. After coloring, cover it with tin foil