1. Put all the dough ingredients except butter into the bread bucket, select the "kneading" program, and mix until the dough is smooth.
2. Add butter and continue mixing until the film can be pulled out. Ferment for 1 hour.
3. After fermentation is over, take out the dough, expel large bubbles, and relax for 15 minutes after rounding.
4. Roll out the loosened dough
5. Turn it over and spread coconut filling on the dough, leaving 1/3 of the bottom side untouched
6. Fold the unstuffed dough upwards to cover the coconut filling
7. Fold the top 1/3 over, flatten the dough, wrap it, put it in the refrigerator and freeze for 30 minutes
8. Divide the frozen dough into 3 equal parts
9. Flatten the dough with the cut side facing up and weave it into a 3-strand braid.
10. Connect the two ends of the dough and arrange the shape.
11. Put it in the bread bucket. Carry out the second fermentation until the dough does not bounce when pressed lightly by hand and there is a little tension.
12. Select the "bake" program for 45 minutes. After baking, take out the bread and let cool.
