1. Prepare the materials
2. Pour other ingredients except butter and fillings into the basin, stir well with chopsticks, and then grab a dough
3. Move to a kneading pad and knead for ten minutes, then add butter that has softened at room temperature
4. Continue to knead for about ten minutes until the dough appears thin
5. Close up and cover with plastic wrap for fermentation
6. The dough has grown to 1.5 times its size in one hour
7. Exhaust, divide into ten equal parts, cover with plastic wrap and relax for 15 minutes
8. After relaxing, take a dough and roll it out with a rolling pin
9. Turn it over and sprinkle with coconut filling
10. Roll up and pinch tightly
11. Roll all the dough into a non-stick baking pan for secondary fermentation
12. After about forty minutes, the fermentation is complete, brush with egg liquid and sprinkle with a little coconut paste
13. Put it into the middle layer of the oven preheated up and down at 180 degrees and bake for 20 minutes.
14. Read out and let cool, ready to eat
15. Look at the organization inside
Tips:1. You need to be patient when making the dough by hand. The method of lifting the dough forward and gently throwing it will help speed up the speed
2. The dough needs enough time to relax before it is easier to roll out. If your dough is rolled out and retracted, it is recommended to continue to relax for a few minutes
3. The ingredients for the coconut filling are: 35 grams of egg liquid and 15 grams of sugar, stir until the sugar is melted, and then add an appropriate amount of coconut.
4. The last piece of advice comes from the food expert: the bread is finally cooled and then bagged and stored. If it is not cooled, the bag will have a sour taste that will affect the taste.
