How to make cranberry coconut toast

• 1.Pour all the ingredients together except butter
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  2.Knead into dough, knead until smooth and add softened butter

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  3.The dough will become horrible when you first add butter, but then it will become smoother and more delicate

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  4.Knead until the film comes out, then start the first fermentation

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  5. Experience summed up after n failed fermentations.If the oven does not have a fermentation function, it can also be fermented in the oven, but it must be preheated at 100 degrees for 5 minutes and then put in for 10 minutes to prevent the temperature from being too high.Remember to put two cups of boiling water next to it, the effect is very good.After half an hour, the water is no longer hot, and then change to boiling water.Generally, the fermentation will be completed in one and a half hours at most.I tried fermenting it in radiator water, but it was too slow and uneven

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  6. Just ferment until 2.5 times the size.It feels very light in your hand

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  7.Press gently to release air and roll into a round shape

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  8.Relax for 15 minutes

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  9. Roll into an oval, the width is the same as the length of the toast mold

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  10. After rolling it out, turn it over so that the Chou Chou is on top, sprinkle with coconut and roll up the cranberries.

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  11.Into the mold

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  12.Ferment in the same way until 80% full

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  13.Brush with egg wash and sprinkle with coconut paste

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  14.Sprinkle sesame seeds

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  15.165 degrees for 40 minutes, heat up and down, Observe the coloring on the surface of the toast during the process, and cover it with tin foil in time

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  16.While it’s hot Unmold and dry to palm temperature before fashioning into bags

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  17.The little greedy cat couldn't help but pick it.A piece

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  18.Slice the next day or after cooling

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  19.Enjoy the delicious food

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  20.It’s good to make beautiful sandwiches

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  21.Try it