Coconut Red Bean Toast

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps for making Coconut Red Bean Toast

Mix all the ingredients for the dough except for yeast, salt, and corn oil until there is no dry flour left. Cover with plastic wrap and refrigerate overnight (or let it sit at room temperature for more than 30 minutes).

Take out the dough the next day and pull out a thick and elastic film with your hands.

Add yeast first and knead until the yeast dissolves without lumps. Then add salt and knead until the salt dissolves. Finally, add corn oil and knead until it is fully expanded. At this time, the surface of the dough is smooth and delicate, and a thin and not easily broken film can be pulled out.

Let it ferment in a warm place until it doubles in size.

Before the dough is fully fermented, put the coconut red bean paste filling into a small plastic bag and roll it into a bean paste slice, then put it in the freezer.

Take out the fermented dough and pat, press, deflate, and knead it into a round shape with your hands. Let it rest for 15 minutes.

Roll the dough into a rectangular sheet, and compare the size with the bean paste slice. The bean paste slice should be 2/3 the size of the dough. Cut open the plastic bag of the bean paste slice and place it on the 2/3 of the dough sheet.

Fold the side of the dough sheet without the bean paste towards the middle, and then fold the other side towards the middle to form three layers.

Roll it into a rectangular sheet along the long side, and fold the two sides towards the middle to form three layers again.

Roll it into a rectangular sheet along the long side again, and cut it into eight equal strips. Take two strips as a group, with the cut side facing up.

Press the top of the four groups of dough roughly. Now, use a rope to demonstrate how to braid the four strands: ① Press the second strip on the left onto the first strip; ② Press the second strip on the left onto the third strip; ③ Press the fourth strip onto the third strip; ④ Repeat the above steps to braid the four strands.

This is the braided dough.

Pinch the bottom tightly, fold the two ends of the braid towards the bottom, and put it in the toast box.

Put the toast box in the oven, put a bowl of hot water at about 35℃ under it, close the oven door, and do not turn on the fermentation function of the oven. Let it ferment until it is 8-9 points full.

Put it in a preheated oven, middle and lower layers, upper and lower heat, and bake at 130 degrees for about 30 minutes (adjust the baking time and temperature according to your own oven). If the color is satisfactory, cover it with tin foil.

Take it out of the oven immediately after baking, remove it from the mold, and let it cool slightly on a cooling rack with the side facing down (to avoid sagging).

When there is still residual heat, put it in a sealed bag for storage.

Fluffy and soft.