Catalog

Recipe: Coconut toast bread

Taste: a word, incense. Two words, sweet. Three words, sweet and soft.

Put the bread material in the bread machine except the butter, let stand for 30 minutes, let the flour fully absorb the milk, put it in the butter after standing, start the stirring function, stir for about 40 to 50 minutes, stir to the full stage.
The surface of the dough is smooth and has good ductility to pull out a translucent film that is not easily broken.
Place in a pot filled with oil for basic fermentation.
My kass oven has a 28 degree base fermentation function, placed in the oven, and placed on the bottom of the baking tray with water. Fermented for about 1 hour.
Fermented to twice, poke a hole does not collapse without shrinking, just right.
Remove the dough and place it on the panel with a bar shape of approximately 40x30.
Spread the blended coconut filling evenly on the dough and do not touch the joints.
Then roll up the 耒 and pinch the final interface.
Put the long bread interface down.
Use a knife to divide the dough into two, with the cut surface facing up.
Then braided into the shape of a twist, and the two ends are pinched.
The two ends are folded back below.
Put in the toast mold.
Put into the oven for secondary fermentation, 38 degrees, about 50 to 60 minutes, rose to nine minutes. Put water in the bottom baking tray in the oven. The second fermentation is good to apply the egg liquid.
The oven is 180 degrees for 30 minutes, colored in 15 minutes, and you need to cover the tin foil.
Released from the mold, the color and fragrance are complete.