1. Mix eggs, water, caster sugar and salt; add high powder and low powder, add yeast; knead until the gluten is extended. The surface is smooth
2. Add butter and knead to the expansion stage; put in a warm place for basic fermentation; when the basic fermentation is over, dipped in high powder and pierced in, and the small hole does not shrink.
3. Take out the dough, divide it into 20 portions after venting, round and relax for 15 minutes; roll the loosened dough into a circle, turn it over and wrap it with coconut filling; tighten the mouth
4. Spread the softened butter inside the mold; put the stuffed dough into the mold, a group of five; put it in a warm and moist place for secondary fermentation; after the secondary fermentation, brush egg liquid on the surface, sprinkle a little coconut, and put it into the mold. Heat the oven at 180℃, middle level, up and down, 30 minutes; demould immediately after the oven, put it in a warm bag and store; coconut filling: butter 50g, fine sugar 50g, whole egg 50g, coconut 100g, milk 20g .Cranberry 30g
5. Soften the butter at room temperature; add fine sugar, beat until the color becomes lighter and the volume becomes larger; add the whole egg liquid in portions, and then stir evenly
6. Add coconut and chopped cranberries and mix well; add milk, mix well and let stand for a while, let coconut absorb enough water
