1. Coconut filling production: after the butter is softened, stir, add sugar powder to beat;
2. Add egg liquid in portions and stir until fully absorbed;
3. Add milk in portions and stir until absorbed;
4. Add coconut paste, mix well, set aside;
5. Pour all materials except butter into the bread bucket, set up the dough mixing program;
6. After 20 minutes, pause and add butter;
7. The bread maker resets the kneading program. After the end, place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough is complete. Good fermentation
8. Take out the dough, divide into 8 portions, vent and spheronize, cover with plastic wrap, and relax for 20 minutes;
9. Roll the dough into an oval shape, make a few strokes with a knife on one side as shown in the figure, but be careful not to cut the end;
10. The coconut filling can be divided into 8 equal parts in advance, take out one of them, and spread 2/3 of the coconut filling evenly on the undivided noodles;
11. Roll up from bottom to top, roll to the notch, and put the remaining coconut stuffing on top;
12. Continue to roll up, pinch tightly at the closing;
13. The remaining dough is shaped in the same way, and the final fermentation is carried out;
14. After the fermentation is complete, brush the surface with milk, preheat the oven to 175 degrees, put it in a baking tray, and bake for 18 minutes.
Tips:1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. Take the butter out of the refrigerator in advance and soften at room temperature.
3. Adjust the baking time and temperature according to your own oven.
