Chinese Food
Rich coconut honey bean toast
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The coconut flavor made of coconut milk and coconut oil is very strong. It's involved in the honey bean. The taste is richer. It's eaten directly by tearing and slicing It's all great. The amount of the recipe is two 450 grams of toast. The fresh yeast used in the recipe is 18G. If high sugar resistant yeast powder is used, the yeast consumption divided by 3. It is 6G.
Cooking ingredients
Cooking Steps
Step1:All ingredients except peas, salt and coconut oil. Put them in the noodle barrel Start kneading. (the water absorption of flour is different. If the water absorption of flour is not large, 10% milk can be reserved. It depends on the dough state to increase or decrease
Step2:Stir until the dough reaches the expansion stage (expansion stage - take a small piece of dough and pull the film for inspection. The thin film can be pulled out. But the small hole is not smooth around. It has serrations). Add salt and coconut oil. Continue to knead the dough
Step3:Knead to the full stage (full stage - take a small piece of dough and pull the film for inspection. You can pull out a very thin film. Put it on your hand and you can see the fingerprint through the film. The naturally torn hole is smooth around
Step4:Make dough, cover with plastic film for the first fermentatio
Step5:When the dough is fully fermented, take out the dough and put it on the panel. Pat gently to discharge the gas.
Step6:Divide the dough into four equal parts. Gently roll the dough together. Close it down. Cover with wet cloth and relax for 10-15 minutes.
Step7:Take out the loose dough and roll it with a rolling pin to form a dough about 19cm wide
Step8:Turn over. Gently pull into a rectangle about 19cm wide. Evenly spread 35g of honey beans. Gently press the shape of the honey beans.
Step9:Then roll it up from top to bottom. The bottom can be pressed slightly. Better closing
Step10:Rolled dough. Close up and squeeze tightly. Close up and put it down.
Step11:Put the two rolls together. Two in a group. Just put them in the toast box. Cover the plastic wrap and carry out the second fermentation.
Step12:Temperature 32 degrees. Humidity 80% Ferment until about 8 minutes full. Cover the toast. Preheat the oven.
Step13:Heat the oven up and down 180 degrees. Bake for 40 minutes. Take out. Shake the toast box. Demould the toast immediately. Air it on the air line. (the baking temperature is adjusted according to the oven. The temperature and time are only for reference.
Cooking tips:Let's talk about the brands of the materials for reference. The water absorption of flour and the estimated water volume. The high gluten flour is white swallow. The coconut milk is Zhen Xiangji's gold medal. The yeast is swallow's fresh yeast. The milk powder is Anja and the honey bean is exhibition (the honey bean is not very sweet) There should be no big difference in other materials. There are skills in making delicious dishes.
