1. Put all the bread materials except butter into the bread machine and knead until thick film, then add butter and continue kneading until the transparent film can be pulled out.
2. Leave it in a warm place to ferment to twice its original size. Dip your fingers with powder and poke a hole in the middle of the dough. If there is no rebound or shrinkage, the fermentation is complete.
3. Exhaust the dough, divide the dough into even 8 equal parts, cover with plastic wrap and relax for 15 minutes, then mix all the ingredients of the coconut filling, and then divide into 8 equal parts for later use.
4. Take a small dough and roll it into an oval shape, and then spread the coconut paste filling on half of it, as shown in the picture.
5. Roll out the other dough in turn, smear the coconut filling, and then fold the other half in half, pinch the edges tightly, and pinch a twisted rope pattern. You can't pinch or don't need to pinch.
6. Then roll it up from bottom to top, thin and stick the end, and roll up the others in turn.
7. Put it into an 8-inch non-stick hollow mold. If it is not a non-stick mold, it is best to put butter on it. Anti-sticking.
8. Ferment in a warm place to double the size, brush the surface with egg wash, and sprinkle a little bit of chopped almonds.
9. Put the mold into the lower and middle layer of the preheated oven, and bake for about 25 minutes at 170°C. After the baking process is satisfied, cover with tin foil.
Tips:1. The degree of water absorption is different for different flours. When adding liquid, a little bit should be left. I use Jinxiang high-gluten flour which has better water absorption.
2. The dough must be kneaded to form the film, and the fermentation must be in place, so that the bread will have a soft taste.
3. Different oven brands have slightly different temperature differences, which should be adjusted appropriately according to the oven temperature.
