1. All the materials of the bread body are put into the bread bucket in order of liquid first and then solid. 20 minutes after starting the bread maker's kneading program, and after starting the bread maker's kneading program, it will be ready after 90 minutes
2. Take out the dough and knead it evenly and let it loose for 10 minutes
3. Roll out into a rectangular dough
4. All the ingredients for the coconut filling are mixed evenly
5. Spread the cooked coconut filling on two thirds of the dough
6. The one-third area without filling is folded up as shown in the figure
7. Then fold it up and fold it into a three-layer rectangle
8. After 90 degree rotation, it is rolled thin and rectangular
9. Divide into eight
10. Each strip is stretched slightly, and the opposite direction knobs at both ends are spiraled
11. Prepare everything and put it on the plate. I use a 20x20x5 square plate with a tight lid and a second fermentation in a warm place.
12. The second fermentation is twice as big and coated with a layer of whole egg liquid (the amount of egg liquid is not in the ingredient list)
13. Preheat the oven for 5 minutes in advance, put the baking sheet on a layer, heat up and down, 180 degrees, 20 minutes, pay attention to the color, and cover with tin foil
Tips:The oven time is adjusted according to the performance of your own oven.
You can use your favorite jam and any other ingredients to make fillings, which is very delicious.
