1. After the oil method, use a bread machine to knead the dough raw materials to the expansion stage.
2. Put it in a container and ferment to 2-2.5 times larger.
3. To make coconut filling: melt the butter into a liquid, mix well with other ingredients.
4. The fermented dough is vented and divided into 8 equal parts, rounded and relaxed for 15 minutes.
5. Roll it into an oval shape and turn it over. Spread half of the coconut filling on the dough.
6. Fold the other side to cover it.
7. Roll it up gently and stick it tightly.
8. Place it in a 7-inch or 8-inch round mold.
9. Warm and humid place for secondary fermentation. Brush with a layer of egg liquid after fermentation.
10. Preheat the oven at 175 degrees for 20 minutes.
11. Finished picture
12. Finished picture
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14. Finished picture
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