#椰蓉吐司
Golden toast, the surface is a velvet coconut, the inside is also layers of coconut wrapped in it, each bite has a strong coconut toast, a long coconut fragrance lingering in the heart, irresistible taste, before the oven there is a fragrant coconut overflowing, coconut bread can be regarded as a representative of summer bread.
Today's toast has two shapes, one is the look of twist braids, one is a twisted shape, the formula is the amount of two parts of toast Oh, you can halve as needed, come! Let's do it together~
Required documents
Medium species
High gluten powder: 300g
Water: 300g
Yeast: 6 g
Main dough
Baked milk powder: 16 g
Caster sugar: 60 g
Salt: 5 g
Eggs: 65g
Butter: 75g
Coconut filling
Butter: 60 g
0 caramel: 60 g
Eggs: 60g
Baked milk powder: 20 g
Coconut minced: 80g
.
*This formula is available in two toast quantities
Production steps
1. The night before the production of medium seeds, first of all, the yeast with pure hydration to stir well, wrapped in plastic wrap into the refrigerator refrigerated for later;
2. Add all the ingredients of the medium seed and the main dough except butter to the Xiaomei pot, set the time for 30 seconds to turn the speed knob from 3-6, mix well until there is no dry powder in sight;
3. Use the kneading mode again, knead for 7 minutes, then add the cut butter and continue kneading for 6 minutes;
The dough pulls out the glove mask
4. Take out the kneaded dough, put it in a circle into a wake-up box (or plastic bag), and wake up at 23-27 ° C for 40-60 minutes;
5. Make coconut filling during the awakening process, pour the completely softened butter and fine sugar into the basin, and mix well with a spatula;
6. Stir the egg mixture well and add it to the mixed butter several times, and then add the next egg liquid after each mixing;
7. Then add baked milk powder, coconut paste mix well, coconut filling is ready, wait for backup;
8. The dough finished by waking up is patted off the excess gas, smooth and face down, and rolled into a thick and uniform rectangle with a rolling pin;
9. After rolling out, the dough is first made of braided toast, and the coconut filling is evenly smeared on the surface of the dough;
10. Then fold the upper and lower ends to the middle three folds, each fold is gently pressed tightly, and the edge is slightly thinned;
11. Use a knife to divide the folded dough into three strips, cut the incision upwards, start from the middle, and then braid the other end into a twist braid, and pinch and press the two ends at the mouth;
12. After weaving, fold the two ends down and put them into the toast box;
13. The toast of the other shape is slightly different, the same roll out rectangle, and then evenly spread the coconut filling at 1/2 place;
14. Fold in half after smearing, pinch and tighten the closing, use a knife to divide the dough into 8 strips of basically equal width, the upper end cannot be completely cut, and the middle four can be slightly wider;
15. Twist each strip a few times, pinch the lower end and press it together, then wrap the circle from top to bottom and put it into the toast box;
16. Put two well-shaped toasts into the waking box and wake up for 40-60 minutes at a temperature of 30 ° C and a humidity of 75% (the filling is filled with butter so the waking temperature does not exceed 30 ° C)
17. Wake up to fullness, gently brush the surface with egg yolk liquid, sprinkle with an appropriate amount of coconut, put it into the preheated oven, heat 160 ° C and heat 190 ° C, time 32-35 minutes (energy-saving toast box time) ;( baking time temperature is for reference only, the actual situation is determined according to the oven and the finished product coloring situation)
Freshly baked toast, steaming hot, fragrant, tear open sweet and fluffy bread, wrapped in layers of coconut filling, rich coconut fragrance stained the entire toast, how can people stop chewing mouth ~ ~
The golden color makes you want to take a bite!!