How to make braided coconut toast

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  1.Except for butter, put all the ingredients into the bread bucket (except for the coconut filling).Among them, add 30 grams of yeast first.Stir the warm milk into the bread bucket and turn on the kneading function for 20 minutes.Then, add the softened 30% butter into the bread barrel, and together with the dough, continue to turn on the kneading function and knead the dough for 20 minutes.

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  2. Seal the kneaded dough with plastic wrap.Leave to ferment in a warm place.

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  3. The dough will ferment twice in size.

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  4. Knead the dough for a while, then shape it into a ball, and let it sit for fifteen minutes to deflate.Finally, roll the dough into a large rectangular sheet and spread the coconut filling evenly.After the butter is softened, mix the eggs, coconut milk, and sugar.The four ingredients are mixed well to create the coconut filling.

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  5. Roll up into a long barrel shape, cut a knife in the middle, and put the cut side up ,separate.

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  6. Wrap into a twist shape (this picture was taken the day before yesterday).

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  7. Roll both ends down and put it into the toast box.

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  8. Enter the oven for secondary fermentation, turn on the fermentation function for about 80 minutes, toast box Place a bowl of boiling water in the lower part, and the boiling water can be replaced halfway through.Simulate fermentation box humidity.

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  9. Ferment until very full and brush the surface of the toast embryo with egg wash.

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  10. Preheat the oven to 180 degrees, place the toast box on the bottom layer, and heat the top and bottom , 30 to 32 minutes, when the surface of the toast is slightly colored, immediately cover it with slightly folded aluminum foil at the corners.

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  11.When it is freshly baked, pour out the toast and place it sideways for a while.cool down.

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  12.Golden coconut braided toast.

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  13.Another close-up.

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  14.The inside of the toast is soft and fragrant.