Coconut toast(tang zhong fa ye rong tu si )

Coconut toast

Introduction:

Production steps:

Step 1: mix the soup seeds with high powder and water, and stir evenly.

Step 2: slowly heat the noodle soup with a small fire until it becomes a slightly thick paste (if there is a thermometer, you can measure it with a thermometer and heat it to 65 ℃) and let it cool at room temperature. Put it in the refrigerator.

Step 3: coconut stuffing with butter and sugar powder.

Step 4: kill. Butter becomes lighter and larger.

Step 5: add the egg and stir well.

Step 6: add milk. Stir to make it mixed evenly.

Step 7: finally add the coconut. Mix well to make coconut stuffing and set aside.

Step 8: put all the ingredients except butter together (add 69g of soup seed)

Step 9: begin to mix the noodles. Knead the dough to the expansion stage. Then add the butter.

Step 10: continue kneading. Knead the dough until complete. Ferment in a warm place.

Step 11: ferment the dough to twice its original size.

Step 12: take it out, flatten the exhaust and relax for 15 minutes. Then roll it into a rectangle.

Step 13: spread the coconut stuffing. Don't spread all the coconut stuffing on it, leave some for later use.

Step 14: roll up.

Step 15: put it into the mold. The final fermentation is carried out.

Step 16: ferment to 78 minutes.

Step 17: make an opening in the middle.

Step 18: place the remaining coconut stuffing in the opening.

Step 19: preheat the oven at 195 degrees. Bake for 40 minutes. (the surface of the toast is colored and covered with tin foil) demould the toast immediately after baking and let it cool.

Materials required:

High gluten flour: 205g

High gluten flour for soup: 20g

Water for soup seed: 100g

Salt: 1g

Sugar: 30g

Yeast: 4G

Whole egg liquid: 20g

Milk powder: 25g

Butter: 25g

Milk: 75g

Sugar powder: 25g

Coconut: 50g

Note: 1. The soup that can't be used should be refrigerated in the refrigerator. It will be used up in three days.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tang Zhong Fa Ye Rong Tu Si