Heart-shaped coconut bread

Overview

The fermentation methods for making ordinary bread are mainly divided into direct method, medium method and soup method. Today I will introduce a medium-sized bread making method. A part of the dough is fermented first to become medium-sized dough. It is fermented for 1-2 hours (or refrigerated for 16-18 hours). After the fermentation is completed, the main dough ingredients are added to the dough and mixed to make bread made by the medium-sized method. Although more time consuming, the texture is the most delicate. The bread ages relatively slowly, has a rich aroma, and is excellent in drawing. The bread made in this way is very good and soft. It is more suitable for office workers and mothers who want to eat delicious bread but don’t have much time.

Tags

• baking
• afternoon tea
• summer recipes
• students
• butter
• cake flour
• coconut
• egg liquid
• golden egg liquid
• high powder
• milk powder
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead all the ingredients for the medium-sized dough into a smooth dough. 🌻Tips: Just knead it a little here, it doesn’t need to be smooth.

   

2. 2 Ferment until 2.5 times in size. Fermentation at room temperature only takes 1 hour. 🌻Tips: These two steps can be completed before going to bed the day before. After kneading the dough, put it in the refrigerator to ferment for 16-18 hours. Come back from get off work the next day and continue the following steps.

   

3. 3 Cut the fermented medium-sized dough into small pieces, then put it together with the main dough ingredients except butter (the main dough ingredients are all below at this time) and knead until smooth. 🌻Tips: If the Chinese dough has just been taken out of the refrigerator at this time, there is no need to rewarm it, just cut it into small pieces and put it in.

   

4. 4 Add softened butter to combine with the fermented Chinese dough.

   

5. 5 Use your hands to open a small piece of skin, as long as you can stretch out a thin film.

   

6. 6 Ferment until doubled. 🌻Tips: In summer, put the dough in a bowl, cover it with plastic wrap and ferment it at room temperature for 1 hour. In winter, put it in the oven, put a basin of hot water in the oven, and ferment for 1 hour.

   

7. 7 While the dough is fermenting, make the coconut filling. After the butter has softened, add fine sugar and beaten egg liquid and mix well. Then pour in the coconut and mix well. Finally, add the milk and mix until completely absorbed. Cover with plastic wrap and refrigerate.

   

8. 8 Deflate the fermented dough, then divide it into 6 equal portions, roll into balls, cover with plastic wrap and rest for 15 minutes. The coconut filling is also divided into 6 portions.

   

9. 9 Take a piece of dough and roll it out into a round shape, wrap it with coconut filling, and pinch the edges tightly.

   

10. 10 Roll out the dough filled with coconut filling into an oval shape. Be gentle, don't roll it out so much.

    

11. 11 Then fold it in half lengthwise.

    

12. 12 Fold it in half again horizontally.

    

13. 13 Cut with a knife, leaving 1.5-2cm at the bottom without cutting off.

    

14. 14 Turn the cut side upward and adjust the shape.

    

15. 15 After all adjustments to the shape are completed, ferment until doubled in size, brush with egg wash, preheat the oven to 180 degrees for 15 minutes until evenly colored.

    

16. 16 Released~~~

    

17. 17 The drawing is very good~~~ Seal and store immediately after cooling!