Soup method--coconut toast

Overview

How to cook Soup method--coconut toast at home

Tags

• baking
• bread
• breakfast
• toast
• butter
• coconut
• high gluten flour
• high-gluten flour for soup
• milk powder
• use water for soup
• white sugar
• whole egg liquid
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix soup powder and water and mix well.

   

2. 2 Slowly heat it over low heat until the noodle soup turns into a slightly thick batter (if you have a thermometer, you can use a thermometer to measure it and heat it to 65 degrees). Let cool at room temperature and the soup is ready. Place in the refrigerator and set aside.

   

3. 3 Add butter to the coconut filling and add powdered sugar.

   

4. 4 Dismiss. The butter becomes lighter in color and larger in volume.

   

5. 5 Add egg liquid and mix well.

   

6. 6 Add milk. Mix well.

   

7. 7 Finally add coconut paste. Mix well to form coconut filling and set aside.

   

8. 8 Put all the ingredients together except butter (just add 69g of soup)

   

9. 9 Start kneading the dough. Knead the dough to the expansion stage. Then add butter.

   

10. 10 Continue kneading the dough. Knead the dough until it is complete. Leave in a warm place to ferment.

    

11. 11 Let the dough rise until it doubles in size.

    

12. 12 Take it out, flatten it and let it rest for 15 minutes. Then roll it into a rectangle.

    

13. 13 Spread coconut filling. Don’t spread all the coconut filling on top, leave some aside.

    

14. 14 Roll up.

    

15. 15 Place into mold. Carry out final fermentation.

    

16. 16 Ferment until seven to eight minutes full.

    

17. 17 Make an opening in the middle.

    

18. 18 Place the remaining coconut filling in the opening.

    

19. 19 Preheat oven to 195 degrees. Bake for 40 minutes all the way. (After the surface of the toast is colored, cover it with tin foil) Immediately after the toast is baked, unmold it and let it cool.