How to make honey bean paste and coconut toast

★ Posted on 12-14,2024

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 1

    1

    Mix all the ingredients except yeast, salt, and corn oil, and knead until there is no dry powder. Cover with plastic wrap and let it sit at room temperature for more than 30 minutes or put it in the refrigerator to refrigerate the instant noodles. (Let it sit) for one night.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 2

    2

    After the dough has rested for a long time, gluten will naturally form. You don’t need to knead the dough. You can just pull out a large film with some thickness and very toughness by hand. After taking out the dough, first add yeast and knead until the yeast is dissolved without particles, then add salt and knead until the salt is dissolved. Finally add corn oil and knead until it is fully expanded. At this time, the surface of the dough will be smooth and delicate, and it can be pulled out thin and not easy to break. film (glove film).

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 3

    3

    There is no need to ferment the dough, just divide it into 6 equal parts, roll them into balls, cover them with plastic wrap and let them rest for 15 minutes.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 4

    4

    Take a small amount of dough, use a rolling pin to roll it into a rectangular shape, evenly spread a layer of red bean paste filling and sprinkle with a layer of coconut.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 5

    5

    Roll up from top to bottom, with the seam facing down.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 6

    6

    Cut it from the middle, do not cut off the top.

  • How to make honey bean paste and coconut toast (one-time fermentation): 7

    7

    The incisions are facing upward and twisted together alternately like a twist.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 8

    8

    Pinch and close.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 9

    9

    Fold both ends toward the bottom.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 10

    10

    Complete the remaining small doughs in turn, in groups of three, and put them into the toast box.

  • Honey bean paste and coconut toast (one-time fermentation) steps: 11

    11

    Ferment until 9 minutes full (the fermentation depends on the state, not the time), and brush the surface with egg liquid (or honey water).

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 12

    12

    Put it into the preheated oven, the lowest layer, with upper and lower heat, hot air circulation, bake at 130 degrees for 40 minutes, cover with tin foil when baking for about 10 minutes to prevent the surface from getting too dark. (The required time and temperature are determined by your own oven).

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 13

    13

    Take it out immediately after baking, unmold it, and place it on a cooling net to cool slightly (to avoid sagging of the waist and top).

  • How to make honey bean paste and coconut toast (one-time fermentation): 14

    14

    When there is still residual heat, seal it in a fresh-keeping bag and store it.

  • Honey bean paste Steps to make coconut toast (one-time fermentation): 15

    15

    Soft, sweet, nutritious and delicious.

Tips

1. The baking time and temperature are adjusted according to your own oven.
2. During the baking process, cover the bread with a layer of tin foil when the surface is browned to your satisfaction.
3. The amount of milk should be adjusted according to the size of the eggs and the water absorption of the flour.
4. The soaking method, also known as the hydration method, is to knead all the main ingredients except yeast, salt, and oil into a dough. After letting it stand for a long time, the flour can fully absorb water and naturally form gluten, which can greatly Shortening the kneading time to form a film is very beneficial to kneading out the film.

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