1. Put together the dough ingredients except butter, start the bread machine, and knead until the expansion stage, the surface is smooth.
2. Add butter and knead to the complete stage, and place it in a warm place for basic fermentation.
3. Fermented to twice the size of the original dough, and the basic fermentation is over.
4. After the basic fermentation is over, the dough is vented and divided into 9 equal parts, rounded and relaxed for 15 minutes.
5. Roll the loose dough into a circle,
6. After turning it over, put the coconut stuffing on it;
7. wrap up;
8. Arrange the dough on a baking sheet and flatten it; cut 5 openings evenly with scissors.
9. Then cut another opening between every two openings.
10. Turn the two adjacent openings opposite to each other to make a flower shape.
11. Put it in a warm and moist place for the final fermentation. After the fermentation is over, brush the egg liquid on the surface of the dough.
12. Put it in the middle layer of the oven preheated to 180 degrees, fire up and down, bake for 20 minutes, then put on a cooling net to let cool.
Tips:After the final fermentation, do not brush the egg liquid immediately. Wait a while and wait for the moisture on the surface of the dough to dry before brushing the egg liquid. This will make the surface of the toasted bread brighter.
