1. Weigh all the ingredients of the dough and put them in a basin, and stir evenly into a dough without dry powder.
2. Put the dough in the bread machine and start the kneading program for 15 minutes.
3. At the end of the program, the dough is smooth, and a small piece of rough and thick film can be pulled out and softened butter is added.
4. Start the second kneading program for 15 minutes. When the program is over, the dough is kneaded to the expansion stage. The surface is smooth and meticulous, and a thin and unbreakable film can be pulled out.
5. Prove the dough directly in the bread machine to double its size.
6. Take out the dough, sprinkle with dry powder to prevent stickiness, divide the dough into evenly-sized small doughs, knead and round and relax for 10 minutes.
7. Add granulated sugar to the softened butter and beat until the color becomes lighter and the volume becomes larger.
8. Add the egg liquid in portions, stirring thoroughly each time, and then add the next time.
9. Add coconut paste and mix well.
10. Add milk.
11. Stir the coconut stuffing evenly.
12. Take a piece of dough and flatten it into a round cake, and put an appropriate amount of coconut filling.
13. Wrap into a bun shape.
14. Close the mouth down and roll into an oval dough. Use a sharp knife to divide the dough into equal parts. Do not cut the ends.
15. Roll up the dough from top to bottom, pinch the ends and twist twice.
16. Pinch the two ends to the middle, make all the raw bread embryos, and place them on the baking tray lined with greased paper.
17. Ferment the bread embryo twice to double its size, brush the surface with a layer of whole egg liquid, send it to the middle layer of the preheated oven, heat up to 190 degrees, low fire to 170 degrees, and bake for 18 minutes.
18. Toasted bread, put it at hand temperature, sealed and preserved.
Tips:1. The oven temperature and baking time are for reference only, and adjust according to the conditions of your own oven. 2. Add an appropriate amount of dough according to the water absorption rate of the flour, set aside about 10 grams for adjustment. 3. Dry the bread until the hand temperature is sealed and preserved.
