Super Soft Polish Starter Coconut Toast
Ingredients
- 100g High-gluten flour
- 1g Dry yeast
- 100g Water
- 400g High-gluten flour
- 20g Milk powder
- 4g Dry yeast
- 4g Salt
- 50g White sugar
- About 90g (2 eggs) Whole egg liquid
- 145g Milk
- 50g Butter
- 35g Butter (for filling)
- 30g Powdered sugar
- 40g Whole egg liquid (for filling)
- 15g Milk powder (for filling)
- 6g Condensed milk
- 65g Coconut flakes
Instructions
- First, make the Polish starter: dissolve dry yeast in warm water, add high-gluten flour, and mix until no dry powder remains. Smooth the surface and mark it.
- Let it ferment at room temperature until it grows 2-3 times in size.
- The fermented Polish starter will have bubbles at the bottom and a honeycomb structure inside. In this state, it can be used directly or stored in the refrigerator overnight.
- Put the main dough ingredients (except butter) and the Polish starter into the stand mixer. Mix on low speed until no dry flour remains, then switch to high speed.
- When a coarse film forms, add room-temperature softened butter.
- Continue mixing until a thin film (windowpane stage) forms. The dough temperature should be around 26°C when finished.
- Shape into a smooth-surfaced dough ball.
- Cover with plastic wrap and place in a proofing box at 28°C until doubled in size.
- After fermentation, press down to deflate the dough and divide into two equal portions.
- Round each portion, cover with plastic wrap, and let rest for 20 minutes.
- Roll the dough into a rectangular shape.
- Flip over and shape the edges.
- Spread coconut filling evenly (see coconut filling recipe below; can be prepared during the first fermentation).
- Roll up from one side.
- Roll into this shape and seal the edge.
- Leave 3-5cm at the front end, then cut into three strips.
- Braid into a three-strand braid and tighten the end.
- Fold both ends toward the middle.
- Place in the toast mold.
- Proof in the proofing box at 34°C with 80% humidity until 90% full.
- Brush the surface with egg wash.
- Sprinkle with almond slices.
- Bake in the oven at 155°C for 35 minutes. Cover with foil after about 10 minutes to prevent over-browning.
- For the coconut filling: use room-temperature softened butter.
- Add powdered sugar and mix well.
- The butter and powdered sugar should be fully incorporated.
- Add egg liquid in three portions. Add the first portion and beat with an electric mixer until smooth.
- Add the second portion and continue beating.
- Add the third portion and beat until it reaches a yogurt-like consistency.
- Add milk powder and coconut flakes.
- Mix well and set aside for use.
