Coconut milk toast

Coconut milk toast

Introduction:

Production steps:

Step 1: mix sweet potato puree and high flour evenly

Step 2: pour in 50g water and mix well

Step 3: cook over low heat until mushy, cool and set aside

Step 4: prepare 190g high flour, melt 3G yeast into 70g water

Step 5: mix 20g sugar, 1 / 4 teaspoon salt, yeast water solution, soup seed in step 3 with high flour, knead to smooth dough, add butter and continue kneading

Step 6: knead the dough until fully expanded

Step 7: put the dough in the container, cover it with plastic film, and ferment in a warm place for 80 minutes

Step 8: after fermentation, divide into 2 equal parts, add a little raisins, and knead gently

Step 9: roll round, cover with plastic film and relax for 15 minutes

Step 10: knead the dough into 2 strips

Step 11: twist it into a twist and put it in the toast mold, and ferment it for 1.5 hours

Step 12: beat 30g butter and 30g sugar powder evenly

Step 13: add the egg liquid in several times and beat well

Step 14: sift in the low flour, pour in the coconut and mix well

Step 15: stir into sauce and set aside

Step 16: spread the coconut paste in step 15 on the second fermented toast

Step 17: 180 degrees, middle and lower, 40 minutes

Materials required:

Mashed potato: 20g

High flour: 20g190g

Low powder: 5g

Egg: 1

Water: 50g70g

Butter: 15g30g

Coconut: 30g

Sugar powder: 30g

Sugar: 20g

Salt: 1 / 4 teaspoon

Yeast powder: 3G

Note: the baking time is a little long, the skin is a little thick, it is suggested that the baking time can be shortened appropriately

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet