1. Put all the ingredients for the toast into the bread bucket except for the butter. I usually use golden flour for high-gluten flour.
2. When you knead it to pull out a large piece of film and poke a hole in a jagged state, add butter
3. Knead it until you can pull out the glove film
4. Put the dough in the bread machine to sort the dough and start the first fermentation
5. While fermenting, we start to make coconut filling. After the butter is softened, add powdered sugar, egg liquid, and whipped cream at a time. Each time the ingredients are added, it must be mixed well. Finally, it does not matter if there is a slight separation of water and oil. Finally, add coconut and mix well. stand-by
6. It can be taken out when the dough is fermented to the point where the fingers stick to the flour and poke a hole without rebounding or collapsing
7. After the dough is exhausted, roll it out into a rectangle (approximate shape) and spread the coconut filling evenly
8. Tighten the interface after rolling up from bottom to top
9. Cut from the middle, with the cut side facing up
10. Twisted into a twist
11. Put the two ports facing down into the kitchen champagne gold toast box
12. Put it in the oven for a second shot
13. When it's nine minutes full, preheat the oven to 180 degrees, sprinkle almond slices on the surface
14. Bake at 180 degrees for 40 minutes in the oven, and cover with tin foil for about five minutes to avoid over-coloring on the top. The specific stamping time is adjusted according to the coloring situation of everyone's bread.
15. Remove the mold immediately after it is out of the oven and let cool
Tips:The toast should be demoulded immediately after it is out of the oven, otherwise it may be concave
