Coconut Toast


Coconut Toast

Food Material List

  • 1 Intermediate species: golden statue high gluten powder 210g
  • 2 water 120g
  • 3 Dry yeast 2G
  • 4 salt 2G

Operational steps

  • 1 Mix and knead all the ingredients of medium-sized dough until the surface is smooth. Cover the refrigerator and ferment for 10 hours. Take out the dough and ferment indoors for 5 hours. Put holes in the dough and do not rebound.
    Coconut Toast
  • 2 After fermentation, the medium-sized dough is torn into small pieces, mixed with the main dough material (except butter) and kneaded until smooth. Butter is added to continue kneading until the gluten expansion stage. The dough is rolled out and relaxed for 30 minutes.
    Coconut Toast
  • 3 Roll the dough into approximately rectangular 2/3 place and spread the coconut filling as evenly as possible (I wipe it very ugly, you can see it together) fold it into 3 folds, pay attention to folding the noodles without the coconut filling first. Then roll it out close to the rectangle. Fold 3 folds before rolling them out. Then fold it into 3 folds (the hand is greasy, so the process map is not taken)
    Coconut Toast
  • 4 Cut two halves in the middle with a scraper and place the cut face up in the toast mould for fermentation.
    Coconut Toast
  • 5 Preheat oven when fermentation is 8:9 full. Heat up and down 170 degrees for 40 minutes in the middle and lower layers of oven.
    Coconut Toast
  • 6 Remove the mould after baking and cool on the baking net
    Coconut Toast

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Healthcare food category

Romantic dating, Three meals, Local color


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