Coconut heart shaped bread

Coconut heart-shaped bread


Awesome home-made bread, with first-class appearance and rich aroma, it will make you want to eat more and more. You will definitely like it very much.


  • 220g high-gluten flour
  • 50g low-gluten flour
  • 1 egg
  • 85g ice water
  • 3g salt
  • 3g yeast
  • 3g milk powder
  • 20g white sugar
  • 25g butter
  • 20g


  • 60 grams of shredded coconut
  • 20 grams of butter
  • 20 grams of sugar
  • 1 egg
  • 10 grams of milk powder


  1. Put all the dough ingredients except butter into the dough bucket, knead until smooth, then add softened butter and knead to form a thin film
  2. Arrange the kneaded dough, place it in a bowl, seal it and place it in a room temperature of about 26 degrees to ferment, about 45 minutes
  3. Mix all the ingredients for the filling. The butter should be softened in advance and added. Wear gloves and mix evenly. Divide into 9 equal portions; refrigerate for later use
  4. The dough is almost fermented, just make sure it doesn’t shrink or collapse when you poke a hole
  5. Take out the fermented dough and divide it into 9 equal parts, then roll it into a round shape and let it rest for 20 minutes
  6. Take a small piece of dough that has risen, roll out the edge thinly, wrap it with a filling, and seal the interface
  7. After everything is wrapped, seal it and let it rest for about 20 minutes
  8. Take a piece of dough that has woken up and roll it out into a long shape
  9. Then fold it in half left and right
  10. Fold it in half again and make a cut, but do not cut it off
  11. Turn the cut surface upward and arrange it a little, and our heart shape will come out
  12. After everything is done, place it on the baking sheet and place it in an environment with a temperature of 33 degrees and a humidity of 75% to ferment
  13. When the fermentation is good and the volume has obviously increased, brush it with a thin layer of egg liquid
  14. Put it in the preheated oven and bake at 200 degrees for about 16 minutes