Coconut heart-shaped bread

First make the coconut filling, prepare coconut, two eggs, butter, sugar

Softened butter

Crack in two eggs

Add sugar and divide

Add coconut

Mix well

Just coconut filling

Divide the coconut filling into nine equal parts and set aside

Except for butter, put all the ingredients in the main ingredient into the bread machine bucket, open the lid of the bread machine and knead the dough

Select the "Kneading" program of the bread machine, set the time to 15 minutes, open the lid of the bread machine and knead the dough

After the time is up, add the softened butter

Select the "Kneading" program of the bread machine and set the time to 15 minutes. Knead the dough until it is smooth again. Repeat this step again. The entire kneading program is 3 times (plus the one before adding butter)

After the program is finished, take out the dough and check the condition. You can pull out a thin and elastic film

No need to ferment, just divide the dough into 9 equal parts, roll each into a round shape, cover with plastic wrap and let rest at room temperature for 15 minutes

After resting, take out a piece of dough, roll it into a long tongue shape, turn it over to adjust the shape, roll it up from top to bottom, cover it with plastic wrap and let it rest at room temperature for another 15 minutes

After resting, take out the dough and roll it into a tongue shape as long as possible

After turning over, straighten the shape, round it up, roll it into a round piece, fill it with coconut filling, shape it like a steamed bun, and seal it

With the seal facing down, roll it into a tongue shape

Fold in half horizontally

Fold it in half lengthwise again

Cut an opening with a knife

The incision is opened to both sides and is heart-shaped

Arrange them one by one on a baking sheet lined with oiled paper, leaving a gap in the middle. Put the baking sheet in an oven that is not turned on. At the same time, put a bowl of 100% boiling water in the oven to help fermentation (the temperature is maintained at 35 degrees and the humidity is 85%). The fermentation time is 60 minutes