65 degrees soup coconut heart-shaped bread, bright colors, pleasing shape, can not help but look at a few more eyes. On a special day, the heart-shaped coconut heart-shaped bread is made up. The bread is baked, the coconut and milky fragrance of the house, the seductive golden color, is full of joy.
Make coconut fillings. The butter is softened and finely granulated, and the whole egg liquid, milk and coconut are added, and the mixture is refrigerated for use.
Raw materials other than butter are put into the bread bucket and used 'IMAX and noodles' for 10 minutes. Stir until the surface of the dough is smooth, and take a piece to pull out a thicker film.
Add butter to 'IMAX and noodles' for 25 minutes. After the stirring is completed, the thin and hard-to-break film can be pulled out, which is the glove film.
Cover the bread bucket with a damp gauze for the first fermentation. The wet cloth is mainly used to keep the surface of the dough moist. When the fermentation is about 2.5 times larger, the bread flour is inserted into the dough with fingers, and after the fingers are pulled out, the dough does not rebound and the dough does not collapse, indicating that the basic fermentation is completed.
After the end of the basic fermentation, the dough is taken out and gently pressed by hand to discharge the air. It can prevent the finished product from having a relatively large void.
The dough was divided evenly into 9 small doughs, covered with a damp cloth and allowed to relax for 15 minutes. The dough can be easily shaped without retracting.
The coconut filling is divided into 9 parts on average and rounded.
The dough is squashed and a coconut filling is placed in the center of the dough.
Round the bag and close the mouth.
It is oval.
Fold it in the long direction.
Fold it in a narrow direction and flatten it.
Cut it out from the middle with scissors, and be careful not to cut off the top.
Flip into a heart shape.
Put in the baking tray.
The second fermentation was carried out using the oven fermentation function. Fermentation to 2 times the size, adjust the time according to the oven, about 30 to 40 minutes.
The oven is preheated at 180 degrees. Brush the whole egg on the surface and place it in the middle layer of the oven for 180 minutes and 15 minutes.
Immediately after the bread is baked, take it out and let it cool.
The soup is as follows: 1 Mix the high-gluten flour and water in a small pot in a ratio of 1:5, mix well, and heat to a low temperature of 65 °C. (There is no thermometer to observe the surface, thickening is determined) While heating, use the egg beater to keep stirring to avoid paste. 2 Cover the plastic wrap immediately when it is warm. Pay attention to the wrap on the surface of the batter to prevent the surface from drying out. It is best to use it after cooling for one night. 3 If the rest is kept clean, the sealed refrigerator can be used for the next time and can be stored for 1-2 days. Once the soup batter is grayed out, it can no longer be used.