1. Mix all the dough ingredients except butter and yeast, knead until a thick film is formed, add butter and yeast, and knead until a film is formed.
2. Started to ferment.
3. Mix the softened butter with powdered sugar and egg liquid evenly, and add the minced coconut.
4. Stir well.
5. The dough rises to 1.5 times its size.
6. Exhaust the dough, divide it into two equal parts, and roll each piece of dough 40 cm long and 20 cm wide.
7. Spread coconut filling on two thirds.
8. Fold one third of the blank in the middle.
9. Cover the right third to the middle.
10. Roll it out.
11. Three percent off again.
12. Roll long.
13. Divide equally into 9 strips.
14. Twist each strip twice and place it on the baking tray.
15. Fermented to 2 times the size.
16. Spread egg liquid on the surface.
17. Put it in the preheated oven and heat it up and down at 165 degrees for 20 minutes.
18. After the surface is uniformly colored, it can be taken out and cooled.
19. Finished picture.
20. Finished picture.
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
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