This toast has a rich coconut aroma with a refreshing lemongrass scent. It smells wonderful while kneading the dough, and the whole house is filled with its fragrance during baking. The finished product is incredibly delicate, soft, stretchy, and bouncy, with a glossy texture and a lingering, delightful flavor! ❤️ This recipe makes three 450g loaf pans. Polish Starter: Mix 100g high-gluten flour, 100g milk, and 3g fresh yeast until well combined. Ferment at room temperature until doubled in size, then refrigerate overnight. 🛒 Ingredients: 650g high-gluten flour, 45g milk powder, 200g Polish starter, 480g lemongrass coconut milk mixture, 8g salt, 60g sugar, 40g honey, 22g fresh yeast, 60g coconut oil.
Materials
Lemongrass Toast Unlocked Successfully! It looked so delicious right out of the oven! 🤣❗ Recipe Steps
Prepare the lemongrass coconut milk mixture the night before. (Chop and flatten 5 lemongrass stalks + 250g coconut milk and 350g milk, bring to a boil, then simmer for 5 minutes. Let it steep overnight, refrigerate, and strain. Because the liquid will evaporate during cooking, use a larger amount of liquid.) Polish starter: Mix 100g high-gluten flour, 100g milk, and 3g fresh yeast evenly. Ferment at room temperature until doubled in size, then refrigerate overnight.
Place all ingredients except butter into the mixing bowl of a stand mixer. Mix on speed 2 until combined, then switch to speed 5 and knead until smooth and able to stretch into a thick membrane. Add coconut oil and knead on speed 2 until the oil and dough are fully incorporated. Then switch to speed 5 and knead until the dough reaches the fully developed stage, where it can be stretched into a transparent, elastic membrane with strong extensibility, and a hole poked in it will not leave jagged edges. The kneaded dough should be at a temperature of around 25 degrees Celsius (if the weather is hot, use ice water to control the dough temperature). Let it rise until it doubles in size.
Divide the dough into 9 equal portions to release the air, place them in a container and let them rest for about 10 minutes. Roll each portion into a long strip, flip it over, and roll it up. Arrange them in the same strip, cover with plastic wrap, and let them rest again for about 15 minutes. Roll and fold the dough a second time, making it slightly longer and about the same width as the loaf pan. Roll it up from top to bottom and place it in the loaf pan. (Place some lemongrass leaves in the loaf pan.)
Place the container in a proofing box at a temperature of 32-35 degrees Celsius and a humidity of 80% to ferment until it reaches 8-9/10 full. Then, evenly brush the surface with a layer of lemongrass, coconut milk, and regular milk (to enhance the aroma).
Place in the preheated oven on the lower rack and bake at 145 degrees Celsius (top heat) and 180 degrees Celsius (bottom heat) for 26 minutes. Every oven is different, so the time and temperature are for reference only and should not be copied exactly.
After taking it out of the oven, shake it twice and then turn the toast out sideways.
Then stand it up and leave it unused.
The finished product is very delicate, soft, stretchy, and bouncy.
The tissue glows, leaving a lingering, unforgettable flavor!
Lemongrass Toast Unlocked Successfully! It looked so delicious right out of the oven! 🤣❗ Tips
Oven temperatures are for reference only and should not be copied verbatim.
