Cocoa and coconut toast

Cocoa and coconut toast

Introduction:

Production steps:

Step 1: put the dough ingredients except yeast and butter into the toaster, start any program with kneading function, and press "stop" after the dry and wet ingredients are mixed, and let the dough stand for half an hour.

Step 2: add instant dry yeast to the standing dough, select "Hefeng bread" program, select 1000g and medium baking color, and press "start" button. Knead the dough for 10 minutes, enter "fermentation 1" and add butter.

Step 3: after hearing the sound of stirring and exhausting, take out the dough and press the "pause" button.

Step 4: round the dough and relax for 15 minutes. In the middle, when the pause time is up, continue to press the "pause" key.

Step 5: roll out the dough

Step 6: turn over and put coconut stuffing in the middle

Step 7: fold the dough inward from 1 / 4 of the left and right, pinch the joint tightly, and press the bottom edge thin.

Step 8: spread coconut stuffing in the middle and roll up the dough from top to bottom.

Step 9: put the dough into the bread machine barrel, and take out the mixing knife.

Step 10: spray a small amount of water mist on the dough surface, put the inner tube back into the bread maker, and press the "pause" button to make the bread maker return to work.

Step 11: after baking, take out the bread from the inner tube, put it on the baking net to cool and slice it.

Materials required:

GAOJIN powder: 375 G

Cocoa powder: 23g

Yeast: 4.5g

Fine granulated sugar: 56 G

Salt: 4 g

Whole egg: 38g

Water: 220g

Butter: 38g

Coconut: 100g

Milk: 50g

Note: coconut stuffing method: soften butter at room temperature, add sugar and beat until completely melted. Add the egg, beat well, then add the coconut, then add the milk, mix well, let stand for a while, let the coconut absorb the milk completely. Divide into 16 parts and refrigerate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor