Milky Coconut Toast

Weigh all ingredients and reserve dough ingredients: 250g flour, 8g sugar: 50g salt, 2g yeast, 3g milk, 125g light cream, 10g eggs, 30g butter, 25g coconut filling: shredded coconut, 25g butter, 25g milk powder, 25g light cream, 25g egg yolk liquid: appropriate amount of egg yolk, appropriate amount of shredded coconut

Pour the high-gluten flour into the bucket of the cooking machine, then add sugar, salt, milk powder, yeast, and eggs in order, and place them in four corners to prevent the yeast from losing activity

Then pour milk and light cream into the middle

Turn on low gear for 5 minutes, 1st gear for 10 minutes

The dough can reach the expansion stage

Add softened butter and cook on setting 4 for 15 minutes

After kneading for 30 minutes, the dough came out

Poke a hole and check. The edges of the hole are smooth and the dough is kneaded successfully

Put the dough neatly into a basin and put it in the oven to turn on the fermentation function. Add a cup of hot water and keep the humidity to prevent the dough from being too dry. Start fermenting until it doubles in size

After fermenting for 40 minutes, it will turn into a white fat man. Stick a little flour on your finger and poke it from the middle to the bottom. If the hole does not shrink and the dough does not deflate, it means it is successful! If the hole shrinks, it means that the time is not enough. If the dough deflates, it means that the fermentation is over-fermented, and the dough will lose its activity as it gets old

Take out the dough and put it on the kneading mat, use the rolling pin to deflate the dough, and then divide it into 3 equal parts

After exhausting the air, roll it out

Roll up

Roll it flat again, roll it flat again, roll it flat again, roll it up again, a total of 3 times

Roll it out again and add coconut filling

Roll it up again and put it in the toast box. Do the same with the other 2 doughs

Put it in the oven and turn on the fermentation function to continue fermentation for the second time. Remember to add a cup of hot water and ferment until it is 8 minutes full. I took 50 minutes for the second fermentation.

Use scissors to cut the middle of the dough, start to coat with egg yolk liquid, put it into a preheated oven (preheat to 185 degrees for 5 minutes), and bake at 180 degrees for 45 minutes

Cooling and demoulding

Fragrant

Internal organization

Coconut milk is full of flavor

I have bricks, hahahahaha

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