Coconut toast (cold fermented)(ye rong tu si leng cang fa jiao )

Coconut toast (cold fermented)

Introduction:

"That bag of unsealed coconut has been kept for a long time. I'll find a way to solve it. Looking at Mr. Meng's Coconut toast, don't some people like coconut bread? Coconut toast should be acceptable. In addition, in order to cater to this person's preference for sweetness, 5 grams of sugar was added to the dough, and the salt was cut in half. So that the salt will not be sweet. Without Mr. Meng's triangle toast model, there will be a slight change in the final operation. "

Production steps:

Step 1: prepare the dough (main ingredient)

Step 2: pour all the ingredients except butter together

Step 3: manually stir into flocs

Step 4: stir with the chef's machine until the gluten is formed

Step 5: add butter

Step 6: stir until the film can be pulled out

Step 7: make a ball and put it into a bowl

Step 8: cover with plastic wrap and refrigerate for one day and one night

Step 9: prepare coconut stuffing (accessories)

Step 10: pour butter and powdered sugar softened at room temperature into a bowl and mix well

Step 11: add egg yolk and stir well

Step 12: add milk powder and mix well

Step 13: add coconut,

Step 14: mix well and set aside

Step 15: take out the fermented dough from the refrigerator and leave it at room temperature for one hour

Step 16: exhaust, split into two equal parts, round, relax for 10 minutes

Step 17: roll them into rectangles

Step 18: spread the coconut stuffing

Step 19: roll up

Step 20: put the necking down into the mold

Step 21: cover with plastic wrap and let it warm

Step 22: increase the dough to 2-3 times the size and remove

Step 23: brush the surface with protein and sprinkle with coconut

Step 24: put in the preheated oven, middle and lower layer, 200 degrees, bake for 20-25 minutes. The surface is colored and covered with tin foil

Step 25: demould and cool after baking

Materials required:

GAOJIN powder: 180g

Fine granulated sugar: 25g

Dry yeast: 1 / 21 / 4 tsp

Salt: 1 / 8 teaspoon

Milk powder: 20g

Water: 110g

Butter: 15g

Powdered sugar: 15g

Egg yolk: 15g

Coconut: 50g

Protein (decoration): moderate amount

Coconut (decoration): moderate amount

Note: the volume of these two molds is larger than that of Mr. Meng's triangle mold, so I baked them when they were almost the same. I didn't let them grow to the top, so I'm afraid they were too hairy. Refrigerated fermented dough, if not ideal, can be placed in a warm place to continue to ferment to the ideal state

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Ye Rong Tu Si Leng Cang Fa Jiao