Coconut milk crisp mini toast

Polish species: high gluten powder? 50 grams | water? 50g | Fresh yeast? 3 g (dry yeast 1 g)

Main dough: high-gluten flour? 230 grams | milk? 120g | whole egg liquid? 30 grams | condensed milk? 10g | refined sugar? 25 grams | salt? 2g | 6g fresh yeast (2g dry yeast) | butter? 20 grams

Coconut milk: Coconut milk? 40 grams | butter? 30 grams | condensed milk? 10g | refined sugar? 20g | Egg yolk? 1

step

1 making polish seeds: add yeast into water, stir until the yeast melts, add high-gluten flour, stir evenly, cover with plastic wrap, ferment at room temperature for half an hour in summer, 1 hour in winter, and then refrigerate for more than 12 hours. If there are bubbles on the surface and honeycomb structure inside, it means that the fermentation is good.

2. Making the main dough: All materials except butter and salt are put into the chef's machine, and Polish seeds are put together. 1-2 After stirring, knead the thick film 4-5, and add softened butter and salt until the film with smooth edges can be pulled out.

3 Cover with plastic wrap and ferment at 26-28℃ to double the size. Prepare coconut stuffing during fermentation: butter softens at room temperature, add sugar and mix well, then add condensed milk, egg yolk and coconut in turn and mix well.

4 Take out the fermented dough, beat and exhaust, divide it into 12 portions on average, and relax for 15 minutes.

5 Take a dough, roll it out, turn it over, spread it with coconut stuffing, roll it up from top to bottom, relax for 10 minutes, roll it out slightly, divide it into three strips, braid it, fold it down from beginning to end, and put it into the mold.

6 put it into a fermentation box or oven for fermentation function. 35℃ (put a cup of warm water to keep the humidity). Humidity 80%, the second time 1.5 times. Brush with egg liquid.

7 Preheat the oven in advance, 165℃ fire, 190℃ baking 18 minutes. The top can be covered with tin foil after satisfactory coloring.

8. Shake out the hot air and let it cool.

skill

The surface temperature of (1) is controlled at about 26℃, and the amount of water can be appropriately reserved at about 10-20g, which can be added during kneading.

② Fresh yeast is much more explosive than dry yeast. You can try to use more fresh yeast and you will find that you can open a new world.

③ It is best to weigh the coconut crisp in advance and divide it into 12 portions to avoid the final shortage.

④ The baking temperature and time are for reference only and can be adjusted according to your own oven.

⑤ Put the toast that can't be eaten for 3 days in the refrigerator and bake in the oven 180℃ for 3-5 minutes.