Small, fresh colorful coconut toast

Cooking Instructions

1. Mix 20g of high-gluten flour and 80g of water, heat it into a pot to form a paste and let it cool to form a soup. It's best to have milk here, otherwise you can use water, I don't pick it.

   

2. Put 1 egg, 95g milk, 20g coconut milk, 270g cake flour, 30g caster sugar, 3.5g yeast in a bread maker and mix with the soup into small pieces for 20 minutes

   

3. After the first dough mixing program, add 3g of salt, 30g of unsalted butter cut into small pieces (if the room temperature is high, you don't need to soften it in advance, just cut it and put it directly) and then start the second dough mixing program, that is, for another 20 minutes. The key to the time of mixing depends on the state, it is best to have a glove film, if not, it is okay to have a large film.

   

4. After the dough is kneaded, covered with plastic wrap and fermented naturally at room temperature

   

5. At this time, you can make the coconut filling: 40g of minced coconut, 15g of egg mixture, 25g of caster sugar, 15g of coconut milk, 12g of colorful flour, 25g of softened butter into the bread machine and stir for one minute until combined

6. The dough naturally ferments to 2-2.5 times the size of the dough, and the poke hole does not shrink

   

7. Evacuate the leavened dough, roll it out into large slices with a rolling pin, and place the desiccated coconut filling in the middle

   

8. Like a quilt, fold the sides of the dough in the middle

   

9. Roll it out slightly with a rolling pin and fold it again in a different direction (up and down).

   

10. Use a knife to cut the dough into four strips connected at the top, pay attention to the size as evenly as possible, and separate the four braids appropriately, this time the dough is a little shorter, but the dough can be stretched in the process of braiding, and the problem is not very big, just the general shape comes out

    

11. Braid the dough into a braid shape and put it in a toast box (my toast box is 450g). Let's describe the process: from left to right, it is in the order of 1-4. Put 3 (the second on the right) to the left, press on top of 2 (the second on the left), then press 1 (the leftmost one) on top of 3, thread 4 (the rightmost one) to the bottom of 2, then press on top of 1, and so on. Pay attention to the process of editing and don't tighten the interface too loosely, if you can't understand the text description, you can look at the step diagram of my previous marbled toast, this time I was still lazy and didn't shoot the steps

    

12. If the length of the braided braid is slightly shorter than the toast box, it can be directly put into the toast box to ferment, if it is slightly longer, you can fold the sides down to the middle, and then put it in the toast box to ferment

    

13. Ferment naturally until it is 8 minutes full, and you can cover and bake. This time, there was a situation where the dough was too fine during the braiding process, and it was torn off during fermentation, so it had to be covered and baked

    

14. Thinking about adding flavor, add some shredded coconut on top, this step is dispensable, depending on the mood......

    

15. Cover the toast box, put it in the preheated oven at 170 degrees, and bake at 200 degrees for 15 minutes. Remember to open the lid and pour it out immediately after baking, and let it cool, to see, it is a very fresh and elegant color

    

16. In fact, because of the short baking time, the bread is still white, with green colors, which is really small and fresh

    

17. The bread is fluffy, and the two good pairings of coconut milk and color make the toast add a unique flavor and deliciousness

    

18. The bread body is slightly yellow and warm in the sun, just like my mood, basking in the sun and eating toast, it is so happy.