1. Put all the ingredients except the butter into the bread machine and knead for 15 minutes, then put in a small piece of softened butter, and continue to knead for 25 minutes
2. Take out the kneaded dough, cover it, and leave it to ferment
3. The fermentation time is used to make fillings, the auxiliary materials are filling ingredients, and the butter that has softened at room temperature is put into a bowl
4. Add powdered sugar and stir well
5. Add egg liquid in three times and mix well
6. Add coconut minced and mix well and divide equally into 6 portions for later use
7. Prove the dough to twice its size, take out the kneading dough to exhaust air
8. Divide equally into 6 parts, and after rounding, the surface is covered with plastic wrap and relaxes for 15 minutes
9. Take a portion of the dough, flatten it, and wrap a filling
10. Close down
11. Roll out into a tongue shape, don’t squeeze out the filling too hard
12. Make 5 cuts in the middle, cut through, don’t cut at both ends
13. Pinch both ends with your hands, twist the two ends while twisting the long side, and then tie a knot, as shown in the figure, the surface is covered with a wet towel, and let stand to ferment to double
14. Brush the egg liquid on the surface, preheat the oven to 175 degrees, middle layer, upper and lower heat, bake for 20 minutes.
Tips:Mix the stuffing well and refrigerate for half an hour, and then divide it into 6 portions.
