Coconut raisin toast
By VicentaLakin
What we're doing today is toast, simple plastics, raisins and coconuts, using a Chinese method, without any additives, taste, taste or appearance, which in no way loses the bread of certain cake shops. The fruit of toast is soft, sweet grapes dry and the fragrance of coconuts, a perfect combination that makes the toast taste attractive, soft and sweet。
Recipe Recommendations
- bread flour 500 grams
- qingshui 10 grams
- high-sugar tolerant yeast powder 4 grams
- white sugar 30 grams
- milk 55 grams
- coconut 60 grams
- salt 1 gram
- butter 20 grams
- eggs one
- raisins 70 grams
- whole wheat flour 50 grams
- milk powder 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut raisin toast
1
Raw materials: bread flour and high sugar-resistant yeast. After a few minutes of static mixing of sugar-resistant yeast powder and water, they fall into the bread powder, mix it with chopsticks, then mix it with hands and dough, put it into the basin and cover it with film, and freeze the freezer for about 10 hours, depending on its own time。
2
Material for the main group: Chinese pasta, bread flour, eggs, salt, butter, powdered milk, sugar, whole wheat powder. I added 50 grams of whole wheat flour to increase the nutrients of bread and the smell of wheat, as well as other coarse grains such as potato powder, spinach powder, etc。
3
The above-mentioned raw materials (except butter) were poured into the bread drums in the order of the liquids before the powder, using a bakery to make them and make them into flour。
4
Add room-temperated butter with smooth, soft-faced groups that can pull out thin film。
5
Put the noodles in the room warm and fermented。
6
When the noodles slowly swelled, twice the size of the original size, they were poked with their fingers, without convulsion or collapse, indicating that they were fermented。
7
After exhausting the noodle, it is divided into three equal noodles for 10 minutes, which are covered with a protective film to prevent water loss。
8
The raisins and coconuts are now prepared, and the raw materials for the coconuts are sugar, coconuts and milk。
9
The raisins are washed and dried with paper in the kitchen, so that milk, coconuts and sugar are mixed evenly, and the amount of sugar here can be adjusted to its preferred sweetness. If you like roasted coconuts that are yellow, you can replace some milk with yolk。
10
And take out a noodle, and grow the square with a scepter, and scatter the coconuts and the raisins, and roll them up and down。
11
When it's done, it's best not to cut the top with a knife。
12
Using two branches, they can be plastered。
13
The two sides of the bun can be folded into the toast box and fermented twice. I fermented this time in the oven, with a bowl of hot water wet in the oven and a temperature of 36 degrees。
14
It's fermented bread. It's fat and white。
15
The oven is preheated at 160 degrees, the fire is 170 degrees, the heat is prepared, the mold is placed in the bottom of the oven, the temperature of the oven is on fire at 160 degrees, the fire is 170 degrees, and the finished product is ready in 40 minutes. I made three toasts at a time。
16
The sweet, very soft coconut raisin toast is done. It's beautiful. The sour raisin makes the toast taste good。Coconut raisin toast Make Tips
THE TEMPERATURE OF THE OVEN IS BASED ON MY OWN OVEN. I USE THE ACA NORTH AMERICAN OVEN, WHICH IS AT THE BOTTOM. BREAD FLOUR IS DIFFERENT, AND THE AMOUNT OF WATER ADDED IS DIFFERENT, LEAVING APPROXIMATELY 10 GRAMS OF WATER TEST ADDITION. THE MOLDS ARE DIFFERENT, THE TIME OF THE BAKE IS DIFFERENT FROM THE DEPTHS OF THE TOP COLOR, AND I USE THE CHEF'S GOLDEN TOAST MOLD. I'VE ADDED WHOLE WHEAT POWDER TO THE FORMULA, AND I CAN DO WHATEVER I DON'T HAVE. THE RAISIN WATER MUST BE DRIED AND USED AGAIN。