Coconut toast(ye rong tu si )

Coconut toast

Introduction:

"The recipe of toast is based on Fei Juan's Hokkaido toast, but the whole egg liquid is replaced by protein in order not to waste eggs. In fact, if you don't change it, the bread will be whiter, and the Yellow contrast of coconut will be higher. Maybe the overall effect will be better. The method is still 100% Zhongzhong method

Production steps:

Step 1: put all the dough materials except butter into the inner barrel of the bread maker in the order of liquid first and then solid. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 2: start the dough mixing procedure of the bread maker. After the dough is formed, add softened butter and continue to mix until the dough is slightly smooth.

Step 3: take out the dough, put it into the container and cover it with plastic film. The picture shows hehao Zhongzhong dough.

Step 4: ferment the dough at low temperature (28-35 ℃) in the oven until it is twice the original (about 120 minutes). Cover the dough with plastic film and refrigerate it for 16 hours. The surface of the dough shrinks and the volume doesn't change much. Cover with plastic wrap and put in the oven to cool down (28-35 ℃) for 1 hour.

Step 5: make coconut stuffing during dough warming. Beat the softened butter and add soft sugar.

Step 6: continue to beat until the soft white sugar is dissolved, add the egg liquid to beat.

Step 7: add coconut and mix well.

Step 8: add milk and mix well to make coconut stuffing.

Step 9: the volume of dough increases slightly after 1 hour of low temperature (28-35 ℃) in oven.

Step 10: the inside of the dough is honeycomb.

Step 11: tear the medium dough into small pieces and mix with other ingredients except butter in the main dough.

Step 12: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 13: at the end of the third dough mixing procedure, take a small piece of dough and unfold it slowly, presenting a large glove like film that is not easy to break. Stop dough mixing (45 minutes for the actual dough).

Step 14: take out the dough and let it out. Cover with plastic wrap and relax at room temperature for 10 minutes.

Step 15: flatten the dough and roll it into a rectangle slightly narrower than the Tusi box.

Step 16: after turning over, spread coconut stuffing evenly, and leave some blank space at the bottom.

Step 17: roll the bottom edge of the lower part thin, roll up the dough from top to bottom, and pinch tightly.

Step 18: roll into a roll and put it in the toast box.

Step 19: ferment to 9 minutes and brush the surface with egg liquid.

Step 20: use a knife to cut a transverse opening at the top.

Step 21: fill in the coconut stuffing.

Step 22: preheat the oven at 190 degrees, put it on the bottom of the oven, heat 180 degrees, heat 190 degrees, and bake for 30 minutes. After coloring, cover the coconut with tin foil in time. After the oven, demould in time and cool on the baking net.

Materials required:

Jinxiang high gluten flour (medium dough): 300g

Soft white sugar (medium dough): 9g

Fresh milk (medium dough): 96g

Oldenberg cream (medium dough): 84g

Whole egg liquid (medium dough): 21g

Butter (medium dough): 6g

Angel gold high sugar resistant instant yeast powder (medium dough): 1 tsp

Whole egg liquid (main dough): 24g

Soft white sugar (main dough): 20g

Milk powder (main dough): 18g

Salt (main dough): 1 / 21 / 4 tsp

Angel gold high sugar resistant instant yeast powder (main dough): 1 tsp

Butter (main dough): 6g

Coconut stuffing: 50g

Butter (coconut stuffing): 25g

Whole egg liquid (coconut stuffing): 25g

Milk (coconut stuffing): 12g

Soft sugar (coconut stuffing): 20g

Note: 1. The main dough is better with egg white, the bread will be whiter, with the coconut yellow contrast stronger, more beautiful. 2. If the coconut is slightly colored, it should be covered with tin foil immediately, otherwise the coconut will be overcooked and a little paste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Tu Si