1. All dough materials except butter are put into the bread machine in the order of liquid first, then flour, and a kneading program is started.
2. After a kneading program is over, put in softened butter, and then start a kneading program.
3. At this point, the expansion stage has been reached.
4. Carry out basic fermentation and ferment to twice its original size.
5. Take out the exhaust gas and divide it into 8 equal parts.
6. Brush the mold with butter or edible oil, and knead each dough into a hollow mold.
7. Warm and humid place for secondary fermentation.
8. Ferment to 1.5 times the original size, brush a layer of egg liquid on the surface, and sprinkle with coconut paste.
9. Put it into the middle layer of the preheated oven, and heat up and down 180 degrees for 25 minutes (cover with tin foil after coloring).
10. Let cool and serve immediately after baking.
11. The coconut fragrance is overflowing and it is very soft.
Tips:Please adjust the temperature according to the temperament of your own oven; reserve a little egg liquid to brush the surface; the water absorption of flour is different, you can reserve 10 grams of coconut milk first; if the dough is sticky when rounding, you can apply a little cooking oil or puff a little on your hands High powder anti-sticking; because I directly rounded into the mold, so I omitted the relaxation step, the mold used Sanneng Wunuo 18cm hollow anode movable bottom mold.
