1. Add the dough materials except butter to the bread machine in the order of liquid first, then solid, put the baking powder in the last, draw a small circle on the flour and put the baking powder in the middle (note: 1. Do not all the water at once Add them all, set aside 10-20 grams for adjustment, 2. Put the baking powder in the small depression on the top of the flour so that it can avoid direct contact with sugar and salt, so as not to affect the yeast activity)
2. Start the bread machine kneading program, observe the water absorption of the dough and the degree of dough softness and then adjust with the reserved water. After 20 minutes, the dough has been kneaded to smoothness. At this time, add softened butter and start the bread machine again. The program continues to knead the dough. After 20 minutes of kneading, take a piece of dough and slowly stretch it in your hand. It can pull out a very tough film with a smooth round hole. This is the complete stage required to make toast.
3. After the butter has softened, add icing sugar and beat together. Add the beaten whole egg liquid several times in small amounts (after it is completely absorbed, add the next time), add milk in small amounts several times, stir until absorbed, add the coconut paste
4. Mix evenly and the coconut filling is ready, ferment, and it will be ready when it is 2-2.5 times the original volume.
5. Take out the prepared dough and place it on the chopping board. After exhausting, roll it into a large rectangle. Spread the coconut filling evenly, roll it up from top to bottom, and close it tightly.
6. Cut it from the middle with a knife, twist the cut surface upwards into a figure of eight, pinch both ends tightly, and carry out the final fermentation. When the dough is about 2-2.5 times the original volume, preheat the oven to 165 degrees and bake for about 40 minutes.
