1. Filling: 80 grams of minced coconut, 30 grams of sugar and 60 grams of softened butter, beat well;
2. Dough: high flour 250g, low flour 150g, milk + 2 eggs total 280g, sugar 50g, salt 3g, butter 40g, yeast 4g. Knead the dough with the post-oil method, ferment 2.5 times the size, and divide it into 12 parts for exhaust;
3. Take a portion, roll it out, and spread the coconut filling;
4. Roll up
5. Roll into a long strip and cut twice
6. Braid the braid and put it in the mold. After the second heating is finished in a warm place, preheat the oven to 180 degrees, and then turn it to 175 degrees for about 20 minutes.
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