Cold fermented coconut toast
By VicentaLakin
Yesterday, for the first time, bread was made using low-temperature fermentation methods, and three topics were broadcast live on the waiting phone. Thank you very much for the attention and encouragement given to this topic by the young people! The finished product is satisfactory, families don't like too sweet, so sugar and butter use is slightly reduced, the sweetness of the sweetness and the fragrance of the coconut in their mouths can be properly increased by the sweetness of sugar and butter and made more sweet! With regard to cold fermentation, it's actually a more cost-effective way of scaling up pasta material, putting it in the fridge at night, not thinking about it like daytime, and then worrying about it later I'll keep it, throwing fermentation in the fridge on Friday night, and eating bread on Saturday, especially on a double break
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Cold fermented coconut toast
1
In addition to butter, the material is covered with noodles, which are then added to the group, and is then rolled to the extension phase (i.e., the membranes)。
2
I put it in at 11:30 at night. It was like that at 9:00 in the morning. It was good。
3
It's coconut material。
4
Butter is slightly softened, mixed with sugar, milk, eggs and full integration with coconuts。
5
Put the coconut in the freezer and then the coconut in the freezer is condensed to facilitate the next operation。
6
The well-breathed pasta is flat, the squares grow, the coconuts are covered, and the face leaves a third of the void。
7
Turn the white face left to the right and turn the right face to the left。8
And when it is so folded, the faces of both sides shall be squeezed in order that the coconuts may not come out。
9
Just a little bit horizontally, a little bit wider, so it's cut, and don't cut。
10
Made up of a big plume。
11
The made-up noodles were put into the bread can, the bread can was placed in the oven, while a bowl of hot water was put in place, waiting for a second fermentation. My oven has no fermentation function, and this method requires hot water for midway
12
It's almost seven cents full. That's it. Fatty's cute
13
brush the egg fluid, put the baker on the "baking" system, and it'll be okay in 50 minutes。
14
Cut it open. It's okayCold fermented coconut toast Make Tips
When making the coconut filling, I was in a rush and didn't wait for the butter to soften; instead, I melted it directly over hot water. I also kept it in the fridge for a short time, so the filling wasn't firm enough. This caused the coconut filling to leak out of the dough when I rolled it out later. Consequently, I couldn't divide it into separate pieces of dough, so I just braided it into one giant braid. It was quite embarrassing... I guess I'll be a bit more relaxed next time!