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How to make cranberry coconut toast

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    Dough: 250g high-gluten flour, 9g fresh yeast, 20g sugar, 20g milk powder, 2.5g salt, 140g milk, 1 egg, 20g butter.

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    Pour all dough ingredients into the bread machine except butter.

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    Stir until smooth and add softened butter.

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    Continue stirring until the film can be pulled out.

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    Roll into a round shape and place in a large bowl, cover with plastic wrap and ferment.

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    Fillings: 25g butter, 50g coconut, 25g sugar, 25g milk powder, 30g cranberry, half egg.

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    While the dough is fermenting, make the filling: mix softened butter + sugar.

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    Add coconut and milk powder and mix well.

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    Add egg liquid again and mix well.

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    Finally add chopped cranberries.

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    Mix well to form a ball and set aside.

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    Let the dough ferment until it doubles in size.

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    Divide into two equal portions, cover with plastic wrap and let rise for 15 minutes.

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    Roll into a rectangular shape, with the width no longer than the length of the toast box.

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    Spread the filling evenlymaterial.

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    Fold in half.

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    Roll out into a rectangle again.

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    Cut evenly into 10 strips, leaving the upper part 2 cm uncut.

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    Twist into a twist shape in the same direction.

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    Roll up from top to bottom.

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    Roll into a cylinder with the edge facing downwards.

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    Place in a greased toast box.

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    Finally ferment until 9 minutes full and brush the surface with egg wash.

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    Put it in the oven, middle and lower layers, heat up and down to 175 degrees, and bake for about 20-25 minutes.

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    The surface is golden and comes out of the oven.

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    Pour onto a drying net to cool.

Tips

The recipe can make 1 450g toast box,
The amount of liquid needs to be increased or decreased according to the water absorption of the flour.
Baking time and firepower need to be adjusted according to actual conditions.

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