Lemon coconut toast|Double coconut flavor, small and fresh taste

Cooking Instructions

1. Rub out the zest of a whole lemon with a grater, add powdered sugar and mix evenly to marinate for more than half an hour.

2. The ingredients of the dough except coconut oil and fresh yeast are kneaded into a dough using the chef machine in 1st and 4 until the dough can be pulled out of a thick film.
   Add fresh yeast and coconut oil and knead until the glove film stage. Then pour in the candied lemon zest and knead well on 1st setting.

   

3. Cover the kneaded dough with plastic wrap and ferment below 28°C until it is twice as large.
   Exhaust the dough and weigh it, divide it into 3 equal portions, roll the lid and let the plastic wrap relax for 15 minutes.

   

4. Roll out a piece of dough, turn it over, and fold the left and right sides to the middle 1/3 of the way.

   

5. Roll it out.

   

6. Roll up from top to bottom, roll out three rolls in turn and put them in the toast box.

   

7. Fermentation at 33°C and humidity at 75% until 8 minutes full.

   

8. Bake in a preheated oven at 165°C for 30 minutes on the top tube and 180°C on the bottom tube (low-sugar toast box), lightly color the top and cover with foil.
   After being out of the oven, the hot gas is shaken out to demould, and then the slices are sealed and stored after cooling.

   

9. Section.