1. Except butter, put all the dough materials into the bread machine, dig a hole in the flour to bury the yeast, start the bread machine kneading program, add the softened butter after 30 minutes, and continue to knead the dough to the complete stage. The kneaded dough is left in the bread machine and fermented at room temperature
2. Wait for the dough to ferment to make coconut filling, soften the butter, add sugar and stir evenly until saccharification
3. Add the egg liquid in batches, whisk evenly each time, and add another time until all is added
4. Add milk and coconut paste, stir and mix well
5. Put the mixed coconut stuffing in the refrigerator for later use
6. The dough is twice as large as it is fermented, and the fingers will not shrink when the flour jacks are touched, and the fermentation is complete
7. Take out the dough, squeeze and vent, let it rest for 15 minutes
8. Roll out the loosened dough into a rectangle
9. After turning over, take 2/3 of the surface of the dough and apply the coconut filling evenly, leaving 1/3 of the space
10. Fold up from the left 1/3 of the blank to the middle
11. Fold it over the remaining 1/3 of the dough with the filling. Put the dough in the refrigerator and freeze for 30 minutes
12. After taking it out, roll it out slowly in the direction of the previous fold, into a larger rectangle, and cut it into even thin strips with a sharp knife.
13. Take a long strip, pinch both ends and twist it two to three times, put it on the baking tray, squash it slightly, and place it in turn after twisting all the ends, spaced apart from each other.
14. Put in the oven to ferment, put hot water underneath, and increase to 2 times the size, take out and brush the egg liquid
15. Put it in the middle layer of the preheated 180 degree oven, and bake at 180 degree for 18 minutes, and the coloring is satisfactory.
Tips:1. Each oven has a different temper, so you can flexibly control the temperature and time;
2. After the dough is twisted, it must be compacted to prevent it from falling apart during fermentation. However, even if it is compacted, it will spread out a bit, but the effect is not significant, and the irregular shape is more characteristic;
3. When the finished bread is slightly cooler and there is residual temperature, put it in a fresh-keeping bag and seal it so that it will not affect the taste of eating again.
