1. Put together the dough ingredients except butter, start the bread machine, and knead until the expansion stage, the surface is smooth.
2. Add butter and knead to the complete stage, and place it in a warm place for basic fermentation.
3. Fermented to twice the size of the original dough, and the basic fermentation is over.
4. After the basic fermentation is over, the dough is vented and rounded and relaxed for 15 minutes, and the relaxed dough is rolled into a rectangle slightly narrower than the width of the mold.
5. Thinly cut the bottom edge and smear the coconut filling, leaving a section of the bottom without filling.
6. Roll up into rolls from top to bottom
7. Put it in a mold and make the final fermentation in a warm and humid place.
8. Finally fermented to nearly full mold.
9. Brush the egg liquid on the surface of the dough and cut with a sharp blade. Put an appropriate amount of coconut filling on the cut.
10. Put it in the lower level of the oven preheated to 180 degrees, and bake for 35 minutes. (When baking for 20 minutes, cover with tin foil to prevent the color from being too dark), remove the mold immediately after baking, and let it cool on the grill.
Tips:This is the amount of 1 450g toast mold.
