Coconut toast(ye rong tu si )

Coconut toast

Introduction:

"In fact, I've heard many people say that they like coconut bread. I can't forgive myself for not having DIY so delicious. So I tried it. Once again, love and a good mood are the necessary factors for successful baking ~"

Production steps:

Step 1: make coconut stuffing: soften butter and add sugar. Send. Add the whole egg liquid in two times and stir until absorbed. Add milk twice and stir until absorbed (slight oil-water separation does not affect). Add the coconut. Mix well and refrigerate.

Step 2: dough method: knead all materials except butter until the dough is smooth, add butter, and continue kneading until the dough is complete (take a piece of dough to pull out a translucent film, and the edge of the hole is smooth). Basic fermentation to 2-2.5 times the size. Let out the air and roll the dough into a rectangle. Spread the coconut stuffing. Roll up from one side and cut longitudinally from the middle. Cut upward, twist into figure 8, pinch both ends tightly, and put into the toast mold.

Step 3: ferment to 7 minutes.

Step 4: bake at 175 ℃ for 10 minutes, apply color, cover with tin foil and bake for another 10 minutes to avoid too deep color. Turn off the heat and bake for another 10 minutes to demould.

Materials required:

High flour: 200g

Sugar: 24g

Salt: 1.5g

Yeast: 2.5G

Milk powder: 6 g

Butter: 20g

Whole egg: 20g

Milk: 20g

Coconut: 40g

Note: sincerity is too soft to slice even if it is cooled. It can only be eaten by tearing. It's too fragrant. Coconut stuffing is crumbling. Next time, try cream yellow stuffing~~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Tu Si