1. Prepared ingredients.
2. Add the raw materials of the soup to a low heat and cook until the surface is textured, and refrigerate for more than 12 hours.
3. Add all the ingredients except butter to the prepared soup and knead the dough in a bread machine for 30 minutes.
4. Add butter and continue to knead the bread machine for 30 minutes.
5. The kneaded dough can be pulled out of the film.
6. Melt the butter, add eggs, sugar, and milk and mix well.
7. Add coconut paste and mix well.
8. In the end, it is enough to form a slightly moist coconut paste and keep it in the refrigerator for later use.
9. The spread flour exhausts the air and divides it into small doses.
10. Roll into thin slices and spread with coconut filling.
11. Forget both sides to fold and wrap in the middle.
12. Sprinkle dried cranberries on the surface.
13. Roll it up and put it in the mold.
14. Make it twice as large again and brush with a layer of egg wash.
15. Sprinkle with crumbs.
16. Preheat the oven at 180 degrees and bake the middle layer for 25 minutes.
17. Just let it cool and release it.
Tips:1. The milk can be added less first, and then slowly added according to the situation of the coconut paste filling.
2. Pay attention to the baking process, the color is too dark and covered with tin foil.
3. The practice of crumbs can be found on the Internet.
