Main Ingredients:
High-gluten flour: 580g; Eggs 2 + Milk: 356g (the amount of milk should be adjusted according to the size of the eggs and the water absorption of the flour); Honey: 35g; Granulated sugar: 25g; Yeast: 6g; Salt: 4g; Corn oil: 50g.
Auxiliary Ingredients:
Red bean paste filling: 200g; Coconut shreds: 100g; Egg liquid (or honey water): appropriate amount (for brushing the surface).
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Advanced.
Steps for Making Honey Red Bean Coconut Toast (One-Step Fermentation)
Mix all the main ingredients except yeast, salt, and corn oil until there is no dry powder. Cover with plastic wrap and let it sit at room temperature for at least 30 minutes or refrigerate overnight (let it sit).
After a long period of rest, the dough naturally forms gluten and does not need to be kneaded. You can directly pull out a thick and very elastic film with your hands. After taking out the dough, add yeast first, knead until the yeast dissolves without particles, then add salt and knead until the salt dissolves, and 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 (glove film) can be pulled out.
The dough does not need to be fermented. Divide it into 6 equal parts, knead them into balls, and cover them with plastic wrap to relax for 15 minutes.
Take a small piece of dough and roll it into a rectangular sheet with a rolling pin. Spread a layer of red bean paste filling evenly and sprinkle a layer of coconut shreds.
Roll up from top to bottom, with the seam facing down.
Cut from the middle, but do not cut through the top.
Place the cut side up and twist it like a twist.
Pinch the seam tightly.
Fold both ends to the bottom.
Complete the remaining small doughs in groups of three and place them in the toast box.
Ferment until 90% full (observe the state of fermentation rather than the time), and brush the surface with egg liquid (or honey water).
Put it in a preheated oven, on the bottom, with upper and lower heat, and hot air circulation. Bake at 130 degrees Celsius for 40 minutes. Cover with tin foil after about 10 minutes to prevent the surface from browning too much (the required time and temperature depend on your own oven).
Take it out immediately after baking, remove it from the mold, and cool it slightly on a cooling rack with the side down (to avoid sagging).
When there is residual heat, seal it in a plastic bag for storage.
Soft, sweet, nutritious, and delicious.
