1. Mix all the dough ingredients except butter and yeast, knead until a thick film is formed, add butter and yeast, knead until a film is formed
2. Start to ferment
3. Mix the softened butter with powdered sugar and egg liquid evenly, and add the coconut paste
4. Stir well
5. Prove the dough to 1.5 times its size
6. Exhaust the dough, divide it into two evenly, and roll each dough piece 40 cm long and 20 cm wide
7. Spread coconut filling on two thirds
8. Fold one third of the blank to the middle
9. Cover the right third to the middle
10. Roll out
11. Once again three percent off
12. Roll long
13. Divide into 9 evenly
14. Twist each one twice and place on the baking tray
15. Fermented to 2 times larger
16. Egg liquid on the surface
17. Put it in the preheated oven and heat up and down at 165 degrees for 20 minutes
18. After the surface is uniformly colored, it can be taken out and cooled
Tips:1. Adjust the amount of water added according to the water absorption of the flour
2. Adding yeast after the room temperature is high can prevent premature yeast failure
3. Adjust the baking temperature according to the attributes of each person's oven
4. Only then can make two plates with a total of 18 breads
