Heart-shaped Coconut Bun
1.
First prepare the ingredients needed for the bread
2.
Ingredients to prepare the coconut filling
3.
Put the bread ingredients except butter in the bread machine
4.
Turn on the kneading program for about 20 minutes. At this time, the dough can be pulled out of the thick film and put in the softened butter
5.
Then knead the dough for about 25 minutes. At this time, the dough can be stretched out of glove film, placed in a basin, covered with plastic wrap, and fermented at room temperature to double its size
6.
Chop the dried cranberries, soften the butter, add powdered sugar and mix, add the whole egg liquid in 2-3 times, stir until the egg liquid is absorbed, add the coconut and dried cranberries
7.
Stir evenly into a dough, divide into 9 equal portions for later use
8.
After the dough is fermented, put it on the panel and vent, divide it into 9 equal parts, round it, take one part of the dough and roll it out, wrap it with coconut filling, pinch tightly and close the mouth.
9.
Roll out into a tongue shape, first fold left and right in half, then fold up and down, sort it out a little, cut in the middle, don’t cut it, leave about 1 cm, turn the cut part out, the heart-shaped bread will be shaped
10.
Put it in the oven at 35 degrees, ferment for 30 minutes, take out the surface and brush with a layer of egg yolk liquid
11.
Preheat the oven 170 degrees in advance, the middle and lower layer, bake for 20 minutes, and cover the tin foil in time after the surface of the bread is colored
Tips:
In summer, put the milk and eggs in the bread ingredients in the refrigerator to avoid pre-fermentation when the temperature is too high when kneading;
The baking temperature and time are for reference only, and are determined according to the situation of your own oven;
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