Name: Heart Shaped Coconut Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High fan; 50g milk; 40g Whole egg liquid; 10g Caster sugar; 2g yeast; 40g Low powder; 2g salt; 25g butter; 7g milk powder; 60g Coconut; 30g Egg liquid

Heart Shaped Coconut Bread

1. Knead all the ingredients of 2g yeast (high flour 140g, milk 50g, whole egg liquid 40g, fine sugar 10g) into a smooth dough. ps. Just rub it a little here, it doesn't need to be smooth.

2. Fermented to 2.5 times larger. Fermentation at room temperature takes only 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 and ferment for 16-18 hours. Come back from get off work the next day and follow the steps below.

3. Cut the fermented middle-species dough into small pieces, and then mix with the main dough except the butter (at this time the main dough (high powder 20g, low powder 40g, fine sugar 10g, salt 2g, milk powder 7g, milk 35g, butter 25g) (All below) the materials are put together and knead until smooth. ps. At this time, if the middle-species dough has just been taken out of the refrigerator, don't need to reheat it, just cut into small pieces and put it in.

4. Add softened butter and knead to the expansion stage where the film can be pulled out. ps. Open a small piece of skin by hand, which can hold out a thin film.

5. Fermented to 2 times the size.

6. While the dough is fermenting, make coconut filling (30g butter, 25g sugar, 30g egg liquid, 30g milk, 60g coconut minced). After the butter is softened, add fine sugar and beaten egg liquid and mix well, then pour in coconut minced mix Evenly, add the milk and mix until it is completely absorbed, and keep it in the refrigerator.

7. Exhaust the fermented dough, then divide it into 6 equal parts, knead and relax for 15 minutes. The coconut filling is also divided into 6 portions.

8. Take a portion of the dough and roll it out into a round shape, wrap it in the coconut paste, and pinch it tightly.

9. Roll out the dough wrapped in coconut paste into an oval shape. Be gentle, don't be stunned.

10. Then fold it in half lengthwise.

11. Fold it in half horizontally again.

12. Cut it with a knife, leaving 1.5-2 cm at the bottom and don't cut it.

13. Flip the cut surface upwards to complete the shape.

14. After all the shaping is completed, finally ferment to twice the size, brush with egg liquid, preheat the oven, 180 degrees for 15 minutes until the color is even.