Coconut Heart Shaped Bread
1.
Put milk, eggs, sugar, salt, high flour and yeast in the bread bucket
2.
Start the kneading process for 20 minutes. When the dough has a certain degree of ductility, add butter that has softened at room temperature. Continue the process of mixing for 20 minutes, to the complete development stage
3.
The dough is fermented in the warm place (or bread machine fermentation function) to 2 times its size. The dough can be vented without shrinking when the dough is pierced and divided into 6 equal parts. Cover with plastic wrap and relax for 10 minutes
4.
During the relaxation period, mix and mix the ingredients of the filling, and the coconut filling is complete (the butter should be softened at room temperature in advance)
5.
Roll the dough into a round piece, put in a spoonful of coconut filling, wrap it round, and roll it into a beef tongue shape
6.
First fold it in half lengthwise, then fold it up and down, and cut a cut at 1/2 of the upper end with a knife. A distance of about 2 cm from the inner and lower ends can be turned from the inside to the outside to give a heart
7.
Put the oven to ferment to 2 times the size, brush with egg mixture and preheat the oven to 180 degrees, middle layer, 15-20 minutes.
8.
Finished product
Tips:
1. The water content of flour increases appropriately according to the water absorption of flour.
2. Before mixing, you can break the eggs and leave a little whole egg liquid to brush the surface of the bread.
