How to make Nanyang coconut toast

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  1. In addition to butter, pour the liquid first and then the powder into the bread machine.Be careful to avoid direct contact with the salt.Yeast, start the kneading program and knead the dough for 30 minutes.Reserve 10g of coconut milk and add it as appropriate to see how the flour absorbs water.

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  2.After 30 minutes, add the softened and diced butter, then start the bread machine and knead it 30 minutes.

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  3. It took a total of 60 minutes, and the glove membrane still contained grains of coconut.

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  4.Put the kneaded dough into a large container and cover it with plastic wrap , perform basic fermentation at room temperature.

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  5. The dough is fermented until 2~2.5 times in size.Dip your fingers in flour and poke holes.Just retract.

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  6. Take out the dough and use a rolling pin to deflate the dough.

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  7.Weigh the dough and divide it into three equal parts, wrap it in plastic wrap and let it rest for 10 seconds ~15 minutes.

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  8.The toast looks good, the shape is very important, first roll it into the shape of beef tongue.

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  9. Fold both sides.

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  10. Roll it up and repeat it again.This is the shape made twice.

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  11.Insert the mold into the oven, add a small basin of hot water, and proceed Secondary fermentation.

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  12. After fermentation to 80% full, take it out and preheat the oven at 180 degrees for 15 minutes.

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  13.Put it in the oven, heat up and down at 180 degrees, bake for 40 minutes, pay attention to 10 minutes Watch inside and cover the bread with a layer of tin foil after it is colored to prevent the surface from getting too dark.

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  14.Look at the internal organization, the brushing is very good.