Coconut bread tastes good for young and old, and it's perfect for children.

WHAT YOU NEED

Ingredients

Soup and ingredients
One egg yolk
10 grams of fine sugar
15 grams of high-quality flour
65 ml of milk
The amount of material in the main group
250 grams of high-quality flour
35 grams of fine sugar
100 ml of milk
50 grams of egg juice
3 grams of salt
4 grams of yeast
35 grams of butter
A moderate amount of coconut filling
30 grams of butter
30 grams of egg juice
30 grams of fine sugar
30 grams of milk
65 grams of coconut

How TO MADE Heart-shaped bread

Steps 1 to 4

1. First, all the ingredients of the soup are mixed together, heated to a paste and refrigerated for one hour.

2. (Must be stirred quickly during heating or it will turn into dough)

3. The chilled soup and all the main dough ingredients are measured to make a big picture.

4. Butter is heat-insulated, dried, cooled, and placed in 250 g of high-strength flour with other materials, stirred evenly, 100 g of milk is not added all at once, but added little by little according to the water absorption of the flour.

Steps 5 to 8

5. The dough needs to be rubbed off the glove compartment.

6. The dough that has fallen out of the membrane is rubbed in a light-release bowl, covered with a preservative film, covered with a wet towel, and left aside for the first fermentation for about an hour.

7. I'm going to use the time I've got to make the dough to make the dough, and I'm going to make the dough twice as much as 16 loaves of bread, and I'm going to make the dough according to the recipe.

8. The butter is heated, the juice and the fine sugar are put into the milk, stirred evenly until the sugar melts, then mixed with the butter, added to the coconut oil, stirred evenly, refrigerated for 30 minutes or refrigerated for about 20 minutes.

Steps 9 to 12

9. The last picture of fermented dough.

10. The dough can be reduced to 2.5 times its original size.

11. The defrosted dough is divided into eight equal parts, covered with a preservative film, and left for 20 minutes.

12. Take out the coconut filling and divide it into eight pieces.

Steps 13 to 16

13. Take a doughnut, flatten the skin, and put the filling in the middle.

14. Wrap the coconut filling and tighten the mouth.

15. Eight in a row, wrap the harvest and cover the bottom with a preservative film for 10 minutes.

16. Take a stationary filled dough and knead it into a beef tongue.

Steps 17 to 20

17. Then turn right to left.

18. Up and down.

19. Cut a knife in the middle.

20. After cutting, it can be formed into a heart shape.

21. Eight heart-shaped, oil-covered ovens are covered with a preservative film and placed in the oven for a second fermentation.

22. (38 degrees 20 minutes, this is the temperature in summer, if it's winter it takes more time.

23. ）

24. After the second fermentation, the egg juice is brushed, and the oven is preheated at 190 degrees, and the oven is baked at 190 degrees for 20 minutes (the specific temperature must also be set according to the temper of the oven).

25.