Coconut Scented Hokkaido Toast
A blend of coconut fragrance and milky aroma, lightly sweet. The finished product is relatively soft, so ensure thorough baking. Important tips before starting: ① For beginners, reserve some liquid during the initial kneading to adjust, as water content needs to be adjusted based on your flour type. ② The amount of dry yeast used should be 1/3 of fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly beforehand. Start preheating the oven before the end fermentation of the dough to prevent over-fermentation when the oven is not ready.
Ingredients
Steps
Combine all ingredients in the dough mixture except for 'butter' in a Haishi M6 stand mixer bowl. Knead for 12 minutes. Start at low speed (1 or 2) for 30 seconds until no dry flour remains, then increase to 5–6 for kneading. PS: Beginners should remember to reserve some liquid to adjust. The recipe itself has a slightly higher water level, so patience is needed during the beginning of the kneading process as the dough will be quite wet. After about 6–8 minutes, gluten starts to form as kneading progresses.
Scrape the dough from the sides of the bowl and add the butter.
Knead at speed 3 for about 1–2 minutes to incorporate the butter, then switch to speed 5–6 and knead until the dough reaches the stage where it can stretch into a transparent and highly elastic film.
Shape into a ball with a dough temperature of about 26°C. Place it into a container and leave it in an environment of 28°C and 75% humidity for 60 minutes for the first fermentation.
Let the dough ferment until it is about 2.5 times its original size.
Remove the dough and divide it into portions of approximately 165–170g each. Be careful not to tear or damage the dough.
Shape each portion into a ball and let it rest in an environment of 28°C and 80% humidity for about 20 minutes.
Take a relaxed dough portion and roll it out as shown in the picture, pressing out any air bubbles from the edges.
Flip it over and fold the left and right sides inward to meet at the center (1/3 of the width each).
Roll it out lengthwise using a rolling pin.
Roll it up starting from the top downwards.
Place 3 rolled dough portions per baking tin.
Ferment until the dough fills 90% of the tin in an environment of 32°C and 80% humidity.
Bake in a Changdi Big Whale oven in the bottom layer using the upper and lower heat mode. Set the upper temperature to 160–170°C and the lower to 230°C for about 27 minutes.
Remove from the oven, tap the tin to release the bread, and let it cool.
Once completely cool, slice, seal, and freeze for storage.
Line them up neatly.