Heart shaped coconut bun(xin xing ye rong bao )

Heart shaped coconut bun

Introduction:

"I prefer making bread to making cake. Its shape can be varied according to my own creativity. I like to watch it slowly expand in the oven. It's a magical and interesting process. Small and ordinary dough can be made into delicious bread after baking."

Production steps:

Step 1: cut the butter into small pieces, soften and stir well

Step 2: add sugar and continue stirring

Step 3: add the egg liquid in several times. Add the egg liquid every time, mix well, and then add the next time

Step 4: add coconut and mix well

Step 5: pour in the milk and mix well

Step 6: put the coconut stuffing for a while to make the milk fully absorbed

Step 7: knead the dough to the expansion stage for basic fermentation

Step 8: divide into five equal parts and wake up for 15 minutes

Step 9: roll out the dough and wrap in the coconut

Step 10: roll it into an ellipse and fold it up and down

Step 11: fold left and right and cut in the middle, but don't cut it

Step 12: turn out from the middle to form a heart

Step 13: put it in a warm and humid place for secondary fermentation

Step 14: brush layer of fermented dough and put the egg liquid into the middle layer of the oven preheated at 180 degrees for 20 minutes

Materials required:

High flour: 200g

Soft sugar: 40g

Salt: 3 G

Dry yeast: 3 G

Whole egg liquid: 20g

Milk: 110g

Butter: 20g

Coconut: 50g

matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101h9 ft.html

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xin Xing Ye Rong Bao