Low temperature fermented coconut toast

Low temperature fermented coconut toast

Overview

Yesterday, I used the low-temperature fermentation method to make bread for the first time. While waiting anxiously, I broadcasted 3 topics live on my mobile phone. Thank you very much for your attention and encouragement to this topic! The finished product is quite satisfactory. My family doesn’t like the overly sweet taste, so the amount of sugar and butter is slightly reduced. When you eat it, you will feel a light sweetness and a faint coconut aroma. Friends who like sweetness can increase the amount of sugar and butter appropriately, and it will be sweeter! Regarding low-temperature fermentation, it is actually a relatively worry-free method. You only need to knead the dough ingredients in proportion and put it directly in the refrigerator at night. You don’t need to worry about it as much as during the day, worrying that it has not risen well and then worrying that it has risen... I will keep this method and leave it in the refrigerator to ferment on Friday night. Then I will have bread to eat on Saturday. It is especially suitable for tossing on weekends!

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Ingredients

Steps

  1. Knead the ingredients except butter into a dough, add butter after forming a ball, and knead to the expansion stage (that is, knead to form a film).

    Low temperature fermented coconut toast step 1

  2. Cover it with plastic wrap and put it in the refrigerator. I put it in at 11:30 pm and when I took it out at 9 am, it looked like this. It was still good.

    Low temperature fermented coconut toast step 2

  3. This is the ingredient for coconut filling.

    Low temperature fermented coconut toast step 3

  4. Slightly soften the butter in water, add sugar, milk, and eggs in batches and beat until fully combined, then add grated coconut.

    Low temperature fermented coconut toast step 4

  5. Prepare the coconut filling and refrigerate it. The coconut filling will solidify after refrigeration, making it easier to operate in the next step.

    Low temperature fermented coconut toast step 5

  6. Deflate the risen dough and knead it evenly, roll it into a rectangular shape, spread the coconut filling, leaving 1/3 of the dough blank.

    Low temperature fermented coconut toast step 6

  7. Fold the blank dough on the left to the right, and then fold the dough on the right to the left.

    Low temperature fermented coconut toast step 7

  8. After folding it like this, pinch the dough at both ends slightly to prevent the coconut filling from being exposed.

    Low temperature fermented coconut toast step 8

  9. Roll the dough slightly crosswise to make it wider so it's easier to cut, but be careful not to cut it.

    Low temperature fermented coconut toast step 9

  10. Made a huge twist.

    Low temperature fermented coconut toast step 10

  11. Stuff the braided dough into the bread barrel, put the bread barrel into the oven, and put a bowl of hot water into it to wait for the second fermentation. (My oven does not have a fermentation function. If you use this method, you need to change the hot water according to the situation.)

    Low temperature fermented coconut toast step 11

  12. It's almost 7 points, it looks like this, so chubby and cute~

    Low temperature fermented coconut toast step 12

  13. Brush with egg wash, put the bread machine on and start the "bake" function. It will be ok after 50 minutes. Pay attention to the color change at any time during the process.

    Low temperature fermented coconut toast step 13

  14. Cut it open and take a look. It’s ok and smells good! Soft!

    Low temperature fermented coconut toast step 14