Heart Shaped Coconut Bread
1.
First put the ingredients in the medium kind of dough together
2.
Knead it into a smooth dough. Place the kneaded dough in an oiled pan and cover the surface with plastic wrap to ferment until the dough is twice as large.
3.
Put the main dough ingredients together
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 and knead the dough to the extent that the film can be stretched
6.
Put it in a pot and ferment to 2 times its size
7.
When the dough is fermented, start to make the filling, stir all the ingredients of the filling evenly and divide it into 6 equal parts
8.
Wait for the fermented dough to be divided into 6 equal parts. After exhausting, the dough is rounded, and the surface is covered with plastic wrap to relax for 10 minutes
9.
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
10.
Wrap the dough and slacken it into an oval shape
11.
Fold the oval in half once
12.
Fold in half again
13.
Use a knife to cut from the middle, leaving about 2cm at the bottom not to cut
14.
Flip the cut surface outwards into a heart shape, and leave it in a warm place to ferment to double its size
15.
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.