The base is milk toast, and it is topped with coconut filling with a special aroma. It is soft, sweet, and twice as delicious!
Ingredients
- Milk (refrigerated) 167g
- egg liquid 23g
- Salt 3g
- powdered sugar 45g
- milk powder 17g
- High-gluten flour 270g
- dry yeast 3g
- Butter (softened at room temperature) 23g
Coconut filling
- Coconut 50g
- milk powder 10g
- yolk 40g
- Coconut oil (or butter) 30g
- powdered sugar 30g
Instructions
- Put all the main ingredients except butter into the bucket of the cooking machine in the order of liquid in the bottom layer, powder in the middle layer, and dry yeast in the upper layer.
- First knead in low speed until there is no dry powder, then turn to high speed and continue kneading.
- Knead until the dough expands. At this time, it has a certain degree of ductility and can be stretched out to a thicker film, but it is still easy to break.
- At this time add the room temperature softened butter.
- Also knead at low speed first until the butter is completely absorbed, then knead at high speed until the dough is complete.
- At this time, you can stretch out a thin, tough, and difficult-to-break glove membrane.
- Then put it into a clean container and cover it with plastic wrap for the first fermentation. The recommended temperature is 28 degrees for one hour. *The first fermentation temperature should not be too high, as it will affect the final toast height.
- Let it grow until doubled in size.
- While waiting for fermentation, make the coconut filling. Add powdered sugar to coconut oil.
- Stir until the sugar is completely dissolved. *If you use butter, do the same thing. Use softened butter, add powdered sugar, and mix well.Then add milk powder and stir evenly.Continue to add coconut paste and mix well.Finally add the egg yolks.
- Use a spatula to stir evenly, or you can wear gloves and knead evenly with your hands.
- Divide into 3 equal portions and set aside. *I doubled the three toasts at the same time, so there are 9 servings.
- After the dough has fermented, take it out and press it on the panel to deflate it.
- Divide into 3 equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes.
- Then take a piece of dough and roll it into a rectangular piece of about 30cm. *The length is very important. If it is shorter, there will be fewer layers. If it cannot be rolled out, you can leave it for a while and then roll it out again.
- Spread a portion of the coconut filling evenly, leaving a little white space on the sides and top.Roll up from bottom to top.
- Pinch the closing part tightly and place it face down. The rest of the dough is also done.
- Take a sharp knife,cut vertically from the middle of the dough, and cut hard to the end, but be careful not to cut off both ends.
- Then pick up both ends, bend them downward together, collect them toward the bottom, and put them into the toast box with the cut side facing up.
- All three doughs are ready,Carry out secondary fermentation.
- It is recommended to bake at 35 degrees Celsius until the mold is 80% full.
- After it has risen, take it out and start preheating the oven, setting the upper tube to 180 degrees and the lower tube to 200 degrees.
- After preheating, place it in the lower shelf of the oven, change the upper tube to 160 degrees, and the lower tube to 180 degrees, and bake for 40 minutes. *Pay attention during the process. If the top is too dark, you can cover it with tin foil.
- Take it out immediately after baking and place it on a drying rack to cool.
