condiments

270 grams of high gluten flour

50 grams of eggs

condiment

salt

3g

water

150g

Yuan Zhen Tang

50 grams

butter

70 grams

Yeast (dry)

3g

shredded coconut

70 grams

milk powder

40 grams

Method for making coconut toast

1. So all the ingredients except butter are put into the eggbeater. (Only half the eggs)

2. Knead until it is slightly smooth, then add butter.

3. Knead the dough into a ball. (to pull out a large piece of strong film! )

4. Put the dough into a fresh-keeping bag with a little oil and tie it tightly.

5. Put it in a warm place to make it 2.5 times bigger.

6. Make coconut stuffing during fermentation, soften 70g butter at room temperature, add 50g sugar and mix well, then add 25g eggs and mix well, finally add 70g shredded coconut and 40g milk powder and mix well for later use.

7. Take out the dough, exhaust it, divide it into equal parts, and relax for 15 minutes.

8. The loose dough is ground into a long tongue covered with coconut stuffing.

9. Then roll it into a cylinder from top to bottom.

10. Deep in the middle (no need to cut it off! )

1 1. Just two ends of the middle roll (like a flower roll). The rolled dough is neatly arranged in the toast mold.

12. Put it in a warm place and deliver it for 9 minutes.

13. Preheat the oven 180℃ and bake the bottom layer for 38 minutes.