Heart-shaped coconut bread

250g bread flour, 30-40g sugar, 130g milk, 20g milk powder, 25g whole egg liquid.

Pour all of the above ingredients into the stand mixer and mix into a dough.

Knead until a rough membrane forms (70% gluten development).

Add 30 grams of butter and 3 grams of salt, beat until it has about 90% gluten development, and finally add the yeast (adjust to a paste consistency).

Continue to apply the glove membrane, and control the surface temperature of the tank at around 26 degrees.

Form into a round shape, place into the fermentation box, and ferment until it doubles in size (ferment at 28°C for about an hour).

While the dough is resting, let's make the coconut filling. Coconut filling: 30g butter, 30g powdered sugar, 2 egg yolks, 8-10g milk powder, 60-65g desiccated coconut.

Stir evenly and set aside.

Take out the well-fermented dough and press it to release the air.

Divide into 8 equal parts.

Separately reunited.

Place in the fermentation box and let it rest for 20 minutes.

Take out a piece of dough.

Roll it into a circle.

Wrap in coconut filling (30 grams).

Pinch the opening tightly.

Roll it out into the shape of a ox tongue.

Fold in half.

Fold it in half again.

Press lightly.

Cut open.

Open it up.

Just slightly shape it into a heart shape, and a raw embryo will be fine.

Arrange them in the baking tray one by one, place them in the fermentation box and ferment until they double in size. The fermentation temperature is 36°C, the humidity is 85%, and the fermentation lasts for about one hour.

Brush the surface of the fermented dough with egg wash.

Put it into the preheated oven at 170 degrees, on the middle rack, bake for 20 minutes, and cover with aluminum foil once the color is satisfactory.

Freshly baked.

Finished product image.

Rich coconut aroma, super delicious.