Heart Shaped Coconut Bread

Heart Shaped Coconut Bread

1. Ingredients.

2. Except for the butter, put all the dough materials into a bread machine or a cook machine, knead to a preliminary expanded state, and then add butter that has been softened at room temperature.

3. Knead for about 20 minutes to pull out the perfect glove film.

4. Put the kneaded dough into the fermentation basin, cover it with plastic wrap, and ferment it in a warm and humid place to 2 times its size. You can poke a hole that does not retract by hand.

5. Press the dough into 8 portions, knead and relax for 15 minutes, and cover with plastic wrap to prevent the surface from drying out.

6. When relaxed, make coconut paste filling. Beat the butter in the microwave for 30 seconds, melt it, add other ingredients and mix well with a spatula.

7. Divide the minced coconut filling into 8 portions, round them and set aside.

8. Take a flour paste, wrap it with a coconut paste, wrap it up in a tiger's mouth, squeeze it tightly, and wrap all the 8 pieces.

9. Roll it out into a tongue shape, as shown in the figure, fold it in half, and then fold it up and down to make 4 layers. Use a knife to cut the lower end without cutting the upper end, and then flip it to the left and back.

10. Put it into the Xuechu KT baking tray, leave a gap between the embryos, put the baking tray into the oven, set the fermentation mode, and ferment for 45 minutes.

11. The surface of the fermented bread embryo is brushed with the formula egg liquid.

12. Preheat the oven 200 degrees in advance, set the upper and lower tubes to 190 degrees after the bread dough is placed, and bake the middle layer for 17 minutes.

13. The toasted coconut bread has an attractive golden color and a strong fragrance.

Tips:

1. The stuffing of coconut paste is enough to form a dough, and the amount of ingredients does not need to be so accurate.
2. The oven temperature and time are for reference only, please adjust flexibly according to your own oven.