Heart-shaped coconut bread

Overview

This bread is exceptionally soft and will not age or become hard after being stored for a long time. With the addition of shredded coconut, the taste and appearance make it addictive for children. Just out of the oven, the entire house is filled with the aroma of coconut.

Tags

• baking
• little fresh
• butter
• cake flour
• coconut
• egg liquid
• high powder
• milk powder
• whole egg liquid
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead all the ingredients of medium-sized dough (140g high flour, 50g milk, 40g whole egg liquid, 10g fine sugar) and 2g yeast into a smooth dough. ps. 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. ps. 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. Then 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 (20g high flour, 40g low flour, 10g fine sugar, 2g salt, 7g milk powder, 35g milk, 25g butter) ingredients are below) and knead until smooth. ps. At this time, if the Chinese dough has just been taken out of the refrigerator, there is no need to rewarm it, just cut it into small pieces and put it in.

   

4. 4 Add the softened butter and knead until it expands into a thin film. ps. Use your hands to open a small piece of skin to get a thin film.

   

5. 5 Ferment until doubled in size.

   

6. 6 While the dough is fermenting, make the coconut filling (30g butter, 25g caster sugar, 30g egg liquid, 30g milk, 60g coconut milk). After the butter is softened, add the caster sugar and beaten egg liquid and stir evenly. Then pour in the grated coconut and mix well. Finally, add the milk and stir until completely absorbed. Store in the refrigerator.

   

7. 7 Deflate the fermented dough, then divide it into 6 equal portions, roll into balls, and rest for 15 minutes. The coconut filling is also divided into 6 portions.

   

8. 8 Take a piece of dough and roll it out into a round shape, wrap it with coconut filling, and pinch the edges tightly.

   

9. 9 Roll out the dough filled with coconut filling into an oval shape. Be gentle, don't roll it out so much.

   

10. 10 Then fold it in half lengthwise.

    

11. 11 Fold it in half again horizontally.

    

12. 12 Cut with a knife, leaving 1.5-2cm at the bottom without cutting off.

    

13. 13 Turn the cut side upward to straighten the shape.

    

14. 14 After all shaping is completed, ferment until doubled in size, brush with egg wash, preheat the oven to 180 degrees for 15 minutes until evenly colored.

    

15. 15 Released~~~

    

16. 16 The drawing is very good~~~ Seal and store immediately after cooling!