Heart Shaped Coconut Bread
1.
First put the ingredients in the medium type dough together and knead it into a smooth dough
2.
Place the kneaded dough in an oiled pan and cover the surface with plastic wrap
3.
Prove until the dough is twice as large
4.
After the medium-type dough is fermented, tear it into small pieces and put it into the main dough material (except butter) and knead it together to form a smooth dough
5.
Add softened butter to knead the dough to a degree of expansion that can stretch out the film, and then put it in a basin to ferment to 2 times the size
6.
When the dough is fermenting, start making fillings,
7.
Stir all the stuffing materials evenly into 6 equal parts. The fermented dough is also divided into 6 equal parts. After exhausting and spheronizing, the surface is covered with plastic wrap and relaxes for 10 minutes
8.
After the relaxation is complete, take a portion of the dough and squeeze it into a round shape. Add coconut fillings in the middle to tighten the opening
9.
Wrap the dough and slacken it into an oval shape
10.
Fold the oval in half once
11.
Fold in half again
12.
Use a knife to cut from the middle, leaving about 2cm at the bottom not to cut
13.
Flip the cut surface outwards into a heart shape, and leave it in a warm place to ferment to double its size
14.
Preheat the oven to 180 degrees, bake for 15 minutes and the color will be even
Tips:
The softness of this bread depends entirely on the medium-grade dough, so don’t quickly skip the preparation of medium-grade dough. At the same time, try to brush a layer of oil in the container during fermentation to help the dough expand.
Don't put too much coconut filling, otherwise the filling will burst when the dough is smashed.