1. The butter is softened and beaten smoothly. Add white sugar and milk powder and beat until fluffy. Add egg whites in portions and beat well.
2. Add coconut paste, spatula and mix well
3. Dissolve the yeast in the middle seed material in water, mix it with bread flour and knead it into a dough, leave it in a warm place to ferment to 3.5-4 times the size, the inside is honeycomb-shaped
4. Tear the middle seed into small pieces, add all the ingredients in the main dough except butter and knead until it becomes a smooth and gluten dough, then add butter and knead until the expansion stage
5. The kneaded dough relaxes for 40 minutes. The medium seed has been fermented, so there is no need to ferment to double its size again (the coconut filling can be made when the dough is loose, the procedure is in the back)
6. The loosened dough is vented and rounded, covered with plastic wrap and relaxes again for 20 minutes
7. Roll the dough into an oval shape with a rolling pin, pull out the four corners, and roll it out into a rectangle, turn it over and thin the bottom edge
8. Spread a layer of coconut filling evenly, leaving a gap of 1-2 cm on the bottom side.
9. Roll up from top to bottom, pinch the bottom edge
10. Cut into nine equal parts with a knife. I was worried about the different sizes of the cuts, so I took a ruler and measured the distance first, then used a spatula to lightly press out the marks and then cut with a sharp knife.
11. Place the cut dough in an 8-inch square mold that has been greased and powdered for anti-sticking treatment, with the cut upwards
12. Put the dough in a warm and moist place and finally ferment. Brush the surface of the fermented bread with egg liquid. You can gently press the middle part of the roll with your hand to prevent the middle bulge from affecting the appearance when baking.
13. Put in the preheated oven, 180 degrees, upper and lower fire, middle layer, 15 minutes, cover the tin foil as appropriate in the middle to prevent the surface from getting too dark
14. The baked bread is demoulded and placed on the wire rack, and stored in a sealed bag after cooling
