Heart-shaped coconut buns

Overview

Heart-shaped buns have always made me itchy. (My egg beater is Qihe 938S, 300 watts. For usage instructions, please refer to Yuanzhuzhu’s small kitchen video)

Tags

• baking
• children
• bread
• afternoon tea
• fast food
• butter
• coconut
• egg white
• egg yolk
• high gluten flour
• pure milk
• white sugar
• dry yeast
• salt

Ingredients

Steps

1. 1 Add 140 grams of egg white, pure milk, and 1 teaspoon of yeast into the whisk bucket and stir.

   

2. 2 Put 200 grams of high-gluten flour, 0.5 tsp of salt, and 20 grams of sugar into a bucket.

   

3. 3 Turn on the egg beater, set the speed to medium or level 3 throughout, and knead the dough according to the beat-for-3-minutes-stop-for-3-minutes procedure.

   

4. 4 After beating for 2 3 minutes, add butter into the bucket and continue beating 3, stop 3, until the dough forms a thin film, which is the completion stage.

   

5. 5 Place plastic wrap on the bucket and ferment until 2-3 times in size. Remove and deflate, divide (about 45 grams each), roll into balls, and let stand for a few minutes.

   

6. 6 Grease the cutting board with a little oil, take a small piece of dough and roll it into an oval shape.

   

7. 7 Add coconut filling to half.

   

8. 8 Fold in half and add coconut filling to half.

   

9. 9 Fold in half again.

   

10. 10 Use a knife to cut in half in the middle.

    

11. 11 Turn the cut side up and arrange it into a heart shape.

    

12. 12 Place the prepared bread into a baking pan lined with oilcloth, making sure to leave some space.

    

13. 13 After preheating the oven, set the middle layer to 180°C for about 22 minutes. The color will be golden and it will pop up when pressed with chopsticks.