Heart-shaped coconut buns

Overview

I prefer making bread than making cakes. Its shapes can be varied according to your own creativity. I like to watch it slowly expand in the oven. It feels like a magical and interesting process. The originally small and ordinary dough can turn into such a delicious bread after baking

Tags

• baking
• butter
• coconut
• high powder
• soft white sugar
• whole egg liquid
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Cut the butter into small pieces and soften, stir well

   

2. 2 Add sugar and continue stirring

   

3. 3 Add the egg liquid in portions and mix well after each addition

   

4. 4 Add grated coconut and mix well

   

5. 5 Pour in the milk and mix well

   

6. 6 Let the coconut filling sit for a while so that the milk can be fully absorbed

   

7. 7 Use the post-oil method to knead the dough to the expansion stage for basic fermentation

   

8. 8 Divide into five equal portions and let rise for 15 minutes

   

9. 9 Roll the dough into a ball and stuff it with grated coconut

   

10. 10 Roll out the dough into an oval and fold it in half

    

11. 11 Then fold it in half and make a cut in the middle but don’t cut it

    

12. 12 Turn it outward from the middle to form a heart shape

    

13. 13 Place in a warm and humid place for secondary fermentation

    

14. 14 Brush the fermented dough with egg wash and put it into the middle shelf of a preheated 180-degree oven for 20 minutes