1. Make coconut filling, which can also be done while the medium-type dough is fermented. Soften the butter and add sugar
2. Add the egg liquid in portions, stirring each time until it is completely absorbed
3. Add milk and stir well, add coconut paste
4. Mix well and let it stand so that the coconut paste fully absorbs the water and knead the middle kind of raw materials into a ball. Cover with plastic wrap and ferment to about 3 times the size. I chose refrigerated fermentation
5. Tear the medium dough into small pieces, knead it with other ingredients except butter in the main dough until it is smooth, then add butter and knead until the expansion stage. Round into the basin and relax for half an hour. In the picture, this is the coconut milk powder used in the main dough
6. The loose dough is taken out, vented, and rolled into a rectangular shape. Spread coconut filling evenly on 2/3 of the right end
7. Fold the left 1/3 to the middle and the right 1/3 to the middle. Put the folded dough in the refrigerator for half an hour
8. Roll out the frozen dough. At this time, the dough is easy to roll out. Just roll it out to the length and thickness you need. Use a knife to cut into strips, and twist each strip like a twist.
9. Put it in a non-stick baking pan (if the baking pan is not non-stick, spread tin foil or grease paper, and both ends should be gently pressed on the baking pan to prevent deformation) and finally ferment. After the fermentation is completed, the surface is coated with egg liquid, and then preheated. The oven is 180 degrees, the upper and lower fire, the middle level, about 20 minutes, the baking time should be adjusted according to the temper of the oven and the size of the breadsticks. Put tin foil in the middle to prevent the surface from being too colored
