1. Put egg liquid, milk, flour in the bread bucket, salt and sugar diagonally, yeast in the middle, and kneading for 20 minutes
2. Add the butter and knead the noodles for another 20 minutes
3. Start to ferment
4. Vent the dough to wake up for 15 minutes
5. Roll into a square, spread with custard sauce, sprinkle with minced coconut, and cut into 3 portions
6. Stack 3 copies together. Cut into 4 more portions
7. Put it in the mold vertically and ferment again
8. Brush the cooked bread dough with egg liquid
9. Preheat the oven, bake the lower layer at 180 degrees for about 35 minutes, and cover with tin foil when the color is serious
Tips:The amount of liquid is based on the water absorption of the own flour. Cover with tin foil when the color is serious.
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