Heart Shaped Coconut Bread

Name: Heart Shaped Coconut Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High flour (medium dough); 50g Milk (medium dough); 40g Golden egg liquid (medium dough); 10g Caster sugar (medium dough); 2g Yeast (medium dough); 20g High flour (main dough); 40g Low flour (main dough); 10g Caster sugar (main dough); 25g Butter (main dough); 35g Milk (main dough); 2g Salt (main dough); 30g Butter (coconut filling); 25g Caster sugar (coconut filling); 30g Egg liquid (coconut filling); 30g Milk (coconut filling); 60g Coconut (stuffed coconut)

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The fermentation methods of ordinary bread are mainly divided into direct method, medium seed method, and soup medium method. Today, we will introduce a Chinese method for making bread. A part of the dough is fermented to become a medium-type dough. It is fermented for 1-2 hours (or refrigerated and fermented for 16-18 hours). After the fermentation is completed, the dough is added to the main dough. Mixed, bread made with the Chinese method. Although it is time-consuming, the texture is the finest. The bread ages relatively slowly, has a strong fragrance, and is excellent in drawing.

The bread made in this way is superbly brushed and extremely soft. It is more suitable for office workers, mothers who want to eat delicious bread and don't have much time.

Heart Shaped Coconut Bread

1. Knead all the ingredients of the medium dough into a smooth dough.

2. Fermented to 2.5 times larger. Fermentation at room temperature takes only 1 hour.

3. Cut the fermented medium dough into small pieces, and then knead it with the ingredients of the main dough except the butter (the main dough materials are underneath) until smooth.

4. Add softened butter to make it blend with the fermented medium dough.

5. Just open a small piece of skin with your hand to stretch out a thin film.

6. Fermented to 2 times.

7. While the dough is fermenting, make the coconut filling. After the butter is softened, add fine sugar and beaten egg liquid and mix well, then pour the coconut and mix well, finally add milk and mix until it is completely absorbed. Cover with plastic wrap and refrigerate. .

8. Exhaust the fermented dough, then divide it into 6 equal parts, knead round, cover with plastic wrap and relax for 15 minutes. The coconut filling is also divided into 6 portions.

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

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

11. Then fold it in half lengthwise.

12. Fold it in half horizontally again.

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

14. Flip the cut surface upwards and adjust the shape.

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

16. Out of the oven~~~

17. The drawing is very good~~~ Seal and save immediately after cooling!

Tips:
This recipe has a supporting video, which can be viewed in the WeChat public account "five meals a day". If you don’t understand my recipe, please come to the public account to ask questions. There are 500 baby food supplements made by the nutritionist mother. All your eating problems.

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