It is a combined version of Hong Kong-style toast and coconut toast. The bread machine is very easy to knead the dough and the taste is very delicious.
|sugar||80G (including 50G flour, 30G plus coconut paste)|
|coconut powder||10G (no milk powder can be added)|
|egg||One (about 40G)|
|water||90-110G (Dry and wet according to weather and water absorption of flour|
Put eggs, 50G sugar, coconut powder (milk powder), water, flour and yeast in the order of bread machine mixer to knead the dough. I usually knead the machine for 15 minutes, then add 15G butter and salt to enable the dough mode again Knead for 15 minutes to the finished state, or knead to the state of hand mask when hand-made.
Take out the dough from the kneading jar. Knead the air by hand to evacuate the air, divide it into three parts, and let it rest for 10 minutes in a wet place.
Coconut, 30G butter, egg yolk, 30G sugar, evenly divided into 3 parts
Roll out a waking dough into a roughly rectangular shape. Spread a portion of the coconut filling evenly at 2/3, fold 3 times, and fold the area without smearing first. Fold it, roll it flat and fold it again, cut in the middle
Put in toast mold and ferment
Ferment until 8 minutes full (hot weather must be covered with a damp cloth for fermentation, otherwise the surface is easy to dry)
Fire up and down the middle of 180 degrees for 40 minutes. After the surface is painted, you can cover it with toast or tin foil.