Coconut toast (refrigerated fermentation)
Overview
The unsealed bag of shredded coconut has been there for a long time, so I thought of a way to get rid of it. I fell in love with Teacher Meng’s coconut toast. Don’t some people like coconut bread? Coconut toast should also be acceptable. Moreover, in order to cater to this person's preference for sweetness, 5 grams more sugar was added to the dough and the salt was reduced by half. Otherwise, too much salt will make it less sweet. Without Teacher Meng's triangular toast mold, there were slight changes in the final operation.
Tags
Ingredients
Steps
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Prepare dough ingredients (main ingredients)
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Pour all ingredients together except butter
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Stir into flocculation by hand
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Use a chef's machine to stir until the gluten forms
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Add butter
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Stir until the film can be pulled out
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Shape into a ball and place in a bowl
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Cover with plastic wrap and refrigerate for a day and night
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Prepare coconut filling (auxiliary ingredients)
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Pour the softened butter and icing sugar at room temperature into a bowl and mix well
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Add egg yolk and mix well
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Add milk powder and mix well
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Add grated coconut,
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Mix well and set aside
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Take out the fermented dough from the refrigerator and let it warm to room temperature for one hour
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Deflate the air, divide into two equal parts, roll into balls, and let rest for 10 minutes
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Roll each into a rectangular shape
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Spread coconut filling
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Roll up
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Place the seam downward into the mold
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Cover with plastic wrap and let rise in a warm place
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When the dough rises to 2-3 times in size, take it out
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Brush the surface with egg white and sprinkle with shredded coconut
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Place in the preheated oven, middle and lower racks, 200 degrees, and bake for about 20-25 minutes. After the surface is colored, cover it with tin foil
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After taking it out of the oven, remove from the mold and let it cool
