1. Weigh all the ingredients. How to make the coconut filling (forgot to take pictures): melt the butter, add fine sugar, and mix well; add the whole egg liquid, mix well; add milk, mix well; add coconut cream, mix well (easy?! )
2. Mix all the powders, add the whole egg liquid and milk, knead until smooth, add the softened butter, knead until the expansion stage can pull out a large film
3. Cover with plastic wrap, ferment to 2.5 times the size in a warm place, poke a hole with your hand, and it will not shrink or collapse.
4. Exhaust and knead, evenly divide into eight portions
5. Take a dough, roll it out into an oval shape, and smear it with coconut filling
6. Roll up from one end
7. Cut open
8. Twist up (not strong narrative ability, look at the picture)
9. Prepare everything, put it in a mold, put it in a warm and humid place to ferment to double its size, brush with whole egg liquid
10. Put it in the preheated oven, middle level, upper and lower heat, 160 degrees, about 20 minutes until the surface is golden
