Q: Can I use coconut milk instead of regular milk for the filling?
A: Yes, you can substitute coconut milk for regular milk in the coconut filling for added flavor.
Q: Is it necessary to use old dough in the recipe?
A: No, old dough is optional. It can enhance the flavor and texture, but the recipe will still work without it.
Q: How do I know when the dough is properly fermented in the final step?
A: The dough is properly fermented when it has risen to fill about 80-90% of the toast mold. If using overnight refrigeration, allow it to continue rising at room temperature until it reaches the desired volume.
Hand-Kneaded Coconut Toast Recipe
Notes
Ingredients:
- Tangzhong: 50g high-gluten flour, 70g boiling water
- Main dough: 200g high-gluten flour, 10g milk powder, 40g granulated sugar, 15g condensed milk, 3g dry yeast (or 9g fresh yeast), 15g whole egg liquid, 95ml pure milk, 25g butter, 3g salt, 50g tangzhong, 40g old dough (optional)
- Coconut filling: 25g butter, 25g powdered sugar, 15g egg yolk, 40g coconut flakes, 5g milk powder, 15ml pure milk (or coconut milk)
- Tomato pork floss filling: appropriate amount of tomato sauce, pork floss, 15g butter
- Mix 70g boiling water with 50g flour to make the tangzhong. Let it cool, then mix it with 40g old dough (optional), cut into small pieces.
- Knead all the main dough ingredients except butter and salt until smooth. Fold and slap the dough to develop gluten, or refrigerate for half an hour to achieve the same effect.
- Incorporate salt and butter into the dough, continuing to fold and slap. For home kneading, it's not necessary to achieve 100% gluten development, but aim for a satisfactory texture.
- If making one 450g toast, proceed to shaping. For two 250g toasts, divide the dough in half. The total dough weight should be about 498g.
- Prepare the fillings by simply mixing the respective ingredients together.
- Roll a piece of dough into a rectangle, spread coconut filling on one side, and roll up from top to bottom.
- Attempt a four-strand braid with the dough.
- Fold the braided dough into the toast mold.
- Repeat the process with the pork floss filling.
- Roll up the two-strand braid and place it into the toast mold.
- Let the dough rise in the mold until it fills about 90% of the mold. If using overnight refrigeration, let it rise to about 50% volume, then continue rising in a warm place until it reaches 80%.
- Show the fully risen dough.
- Preheat the oven to 170°C (top and bottom heat) for 10 minutes.
- Brush the dough surface with egg wash and bake at 170°C for 10 minutes, then reduce to 160°C and bake for another 18-20 minutes. Cover with foil if the surface colors too much.
- Show the finished toast, fresh out of the oven.
- Tap the mold to release steam and cool the toast on a wire rack.
- Press the toast to check its elasticity; the tangzhong ensures a soft texture.
- Enjoy your homemade hand-kneaded coconut toast!
- Rich in carbohydrates and proteins from the high-gluten flour and fillings.
- Contains dairy, offering calcium and additional proteins.
- Energy-rich due to the butter and sugar content, providing quick energy.
- Coconut adds fiber and a unique flavor profile.
