1. Put all the ingredients except butter in the stainless steel bowl in the order of liquid first, powder second and yeast on the top layer
2. Knead the dough to the expansion stage after the oil method
3. Check the state of the dough, cover with plastic wrap and ferment to double the size
4. To make coconut filling, put the sugar in the softened butter and beat evenly
5. Add the egg liquid in batches, mix thoroughly each time, and then add the next time
6. Add coconut paste and mix well
7. Let the mixed coconut fillings stand for a while
8. The fermented dough is taken out and exhausted
9. Divide into six portions, and let the plastic wrap with a round lid to proof for 15 minutes
10. Divide the coconut stuffing into six spare parts
11. Take a loose dough and roll it out, and wrap it with coconut filling
12. Close the mouth down, roll out a little with a rolling pin, and cut into the shape shown in the figure
13. Move it onto a baking sheet lined with greased paper, and cut another knife in the middle of each piece
14. Every two is a group, twist in the opposite direction, as shown in the figure
15. Prepared bread dough
16. Make the others one by one, and then proceed to the second fermentation. Remember to keep a certain distance between each bread
17. Brush a layer of egg liquid on the surface of the fermented bread, sprinkle some sesame seeds in the middle for decoration
18. Preheat the oven up and down at 180 degrees and put it into the preheated oven for about 15 minutes. If the color is too dark, remember to cover with tin foil
19. Finished product
20. Finished product
