1. Prepare the ingredients you need
2. Soften the butter, sift the powdered sugar, mix well, add the milk powder, mix well, add the whole egg liquid in two times, each time you add it with a manual egg beater to mix until the egg liquid is completely absorbed, add the coconut paste
3. Mix into a dough and set aside, so that the coconut filling is finished
4. Pour whole egg liquid, pure milk and edible water into the cook machine
5. Pour in the already mixed flour, sugar, salt, and then add high-sugar-tolerant yeast
6. Turn on the cook machine at low speed, mix the noodles into a dough, and run at high speed. After about 12 minutes, the dough can be pulled out of the thick film, and then put in the butter.
7. Then be beaten until the glove film that is not easily broken can be pulled out.
8. Put the dough in a basin, cover with plastic wrap, and ferment at room temperature to twice the size of the original dough
9. Take out, press and exhaust, let stand for 20 minutes, weigh out 280 grams of dough, (the remaining dough is used to put into the hollow mold) roll the dough into a rectangle, spread coconut filling on top, roll up from the long side, and seal
10. Cut the dough with a knife, leaving a little bit uncut at the top, and then continue to squeeze the cut dough together, shape it slightly, and put it in the toast mold.
11. Turn on the fermentation function of the oven, until the mold is eighth full, preheat the oven at 170 degrees, place the middle and lower layer, bake for 35 minutes, cover with tin foil in time, and take out the drying net after baking.
Tips:Just leave the dough to double its original size, then press lightly
