Coconut toast

Tag: Bake  
Difficulty: 2/5 ★★☆☆☆  
Servings: 5

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 313.0 kcal  
Carbohydrate: 54% | 42.6g  
Protein: 12% | 9.2g  
Fat: 34% | 12.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Bread flour: 250g
• Beaten whole egg: 25g
• White sugar: 35g
• Milk: 145g
• Milk powder: 10g
• Salt: 3g
• Sugar-tolerant instant dry yeast: 5g
• Butter: 25g
• Beaten whole egg: 25g
• Shredded coconut: 12g
• Corn oil: 25g
• White sugar: 10g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients, stir the whole egg liquid, shredded coconut, fine sugar, and corn oil evenly and set aside as filling;

Step 2/7

Put high-gluten flour, whole egg liquid, fine sugar, milk, milk powder, and dry yeast into a dough mixer and stir into a thin film, then add butter and salt and continue stirring until it forms a glove film;

Step 3/7

Divide the dough into 150g pieces and roll into balls, cover with plastic wrap and rest for 10 minutes;

Step 4/7

Roll the relaxed dough into a long strip, add shredded coconut filling, and roll up the dough from the edges with both hands;

Step 5/7

Put the three doughs evenly into a 450g toast mold, and ferment in a 35°C environment for about 1.5 hours until it is 80% full (if the machine has a Prove Dough mode, you can also use this mode for fermentation);

Step 6/7

Squeeze the shredded coconut sauce on the fermented toast dough, place the toast box on the baking sheet, turn on the power and preheat the appliance using the Mode Reference settings. After preheating is completed, place the baking sheet on the second level of the machine and start cooking immediately;

Step 7/7

When cooking is done, take it out and enjoy.