1. First make the filling (30 grams of unsalted butter, 30 grams of sugar, 30 grams of egg liquid, 80 grams of coconut paste, 15 grams of milk, 15 grams of powdered milk). Add powdered sugar to the softened butter, and beat until the butter turns white and powdered sugar. Completely melted
2. Add whole eggs in portions and beat until fluffy;
3. Add coconut, milk powder and milk, cut and mix evenly, and refrigerate for more than 30 minutes;
4. Make soup seeds. Sift 40 grams of high flour, add 200 grams of water and stir until there are no particles. Heat on low heat until the traces of egg cream do not disappear. Cover with plastic wrap and let cool for later use;
5. The dough material is kneaded to the expansion stage by the post-oil method, and fermented in a warm place to double its size;
6. Divide the fermented dough into 8 doughs of 50 grams each and 2 doughs of 80 grams each. Cover the dough with plastic wrap and let it vent for 15 minutes;
7. Roll 50 grams of dough into an oval and spread the filling;
8. Roll up from top to bottom
9. Cut from the middle without cutting off the top;
10. The cut side is facing up, the two sides are rolled up, and the tail is pinched; the other two equal parts of dough are made into heart-shaped coconut bread;
11. Put the second shot into the mold;
12. Second serve finished
13. Put it into the preheated Changdi Baking man CRTF32K oven, 170 degrees for 25 minutes.
Tips:1. Please refer to your own oven for specific time and temperature;
2. Be sure to use superfine almond flour, otherwise the almond flour will be too coarse and the cake will taste rough;
3. If you use this mold to make it, you can choose to double the amount, and the batter is only half of the mold.
