Heart-shaped coconut bread

Overview

It’s an incredibly delicious bread. Everyone loves it. I make coconut bread every week, but this is the first time I’ve made this heart-shaped bread. Check it out if you like it:

Ingredients

Steps

First put liquid water, white sugar, eggs, and add olive oil (if you use butter, use the post-oil method, add butter when you mix the noodles for the first time)
Add flour, milk powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in the flour
Start the bread machine and knead the dough, knead out the glove film
After basically fermenting for 1 hour (fermented to 2.5 times the size), how to test the successful fermentation: Stick your index finger on dry flour, insert it into the dough, if it does not shrink back, then it is ready
To exhaust the air, you need to rub it vigorously at this stage
Divide into 9 equal portions, cover with plastic wrap for 15 minutes
Prepare coconut filling: 100g coconut, 50g butter, 30g powdered sugar, 40g whole egg liquid
Soften butter, add powdered sugar to beat, add egg liquid in three times
Mix well
Add coconut
As long as it can form into a ball, the dryness and thinness of the shredded coconut can be adjusted appropriately. One ball of 15 grams, prepare 9 pieces (I can make 18 pieces of coconut paste, you can reduce it according to the proportion)
As shown in the picture, flatten the dough and wrap it in coconut
Then flatten
Fold as shown
Cut open
flip
Place in baking pan
Wait for the second fermentation (use a larger baking pan, this baking pan is a bit small), brush the surface with egg wash
Preheat the oven to 180 degrees for the upper and lower racks and bake for 20 minutes
Out of the oven
Finished product
Finished product

Overview

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Ingredients

Steps