Coconut toast(ye rong tu si )

Coconut toast

Introduction:

"Although it's hot to make bread in summer, the fermented dough is very fast. Since yesterday's bread is delicious, the whole family will make some more today. Let's have a try together..."

Production steps:

Step 1: except butter, put all the ingredients into the toaster and knead well.

Step 2: add the butter and knead until it can pull out the film, then the dough is kneaded (this is the key step).

Step 3: fermented dough.

Step 4: take out the dough and divide it into three parts (I'm a bit lazy and didn't knead it up).

Step 5: use rolling pin.

Step 6: add the coconut stuffing.

Step 7: smooth.

Step 8: roll up.

Step 9: cut a hole in the middle with a knife. .

Step 10: put into the mold for 2 times fermentation.

Step 11: after twice fermentation, brush with milk.

Step 12: put into the oven, 180 degrees up and down the fire, 20 minutes in the middle layer, cover with tin foil and move to the middle and lower layer for 20 minutes.

Step 13: baked, golden. On the left is red bean, on the right is milk without stuffing.

Step 14: fragrant coconut bread.

Step 15: coconut fragrance, eat....

Materials required:

High flour: 650g

Sugar: 50g

Eggs: 2

Salt: 4G

Yeast: 5g

Milk: 280g

Butter: 50g

Coconut: right amount

Precautions: 1. It's hot in summer and the temperature is high. The dough will ferment in about 1 hour. Don't make it big. It will affect the quality of bread. 2. Take it out of the mould immediately after baking, so as not to release moisture from the bread.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Tu Si