Coconut Cocoa Toast

Overview

It is a very fragrant bread. The cocoa has been baked, and the strong aroma lingers in the air for a long time. When it was baked, I went out because it was not completely cooked. When I came back and opened the door, the aroma came to my face. I added soup stock and baked it for a long time. The outside was a little crispy, but the inside was very soft. The softness remained the same when I ate it the next day.

Tags

• baking
• all-purpose flour
• baking powder
• butter
• cake flour
• cocoa powder
• coconut
• egg
• high gluten flour
• milk powder
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add the soup ingredients together, heat over low heat, stirring constantly.

   

3. 3 If there are obvious scratches on the batter, cover it with plastic wrap and let it cool, then refrigerate it overnight.

   

4. 4 In addition to butter, add baking powder and salt to the bread ingredients and knead the dough for 20 minutes. Add butter and knead the dough for 20 minutes to ferment.

   

5. 5 While the dough is rising, make the coconut filling and melt the butter.

   

6. 6 Add eggs and sugar. (The temperature of the butter should not be too high)

   

7. 7 Mix well.

   

8. 8 Add grated coconut, mix well and refrigerate.

   

9. 9 Add appropriate amount of cocoa powder to the risen dough.

   

10. 10 Roll into ox tongue shape.

    

11. 11 Fold both sides into the middle and let rise for 10 minutes.

    

12. 12 Roll it out again, drain out the air, and spread the prepared coconut filling.

    

13. 13 Roll it up and put it in a toast box to ferment.

    

14. 14 After it has risen, preheat the oven to 180 degrees for 30 minutes on the middle and lower racks. (Friends who want to try can reduce their time)

    

15. 15 Let cool, slice, bag and seal!