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1. Weigh the coconut filling material k
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2. Melt butter in insulated water, add milk and egg liquid and stir well
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3. Add coconut and chopped dried cranberries
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4. Mix well and set aside
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5. Weigh the ingredients for a good bread
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6. Mix all the ingredients except butter and knead into a dough, knead until a large piece of film can be pulled out, add the softened butter, continue kneading until all is absorbed.
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7. Put it in a bowl and cover with plastic wrap
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8. Put it in a warm and humid place and ferment to double the size
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9. Take out the exhaust and knead evenly
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10. Take a dough and roll it flat, put on coconut filling
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11. Squeeze
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12. Close the mouth down, roll it into an oval shape with a rolling pin, and cut the upper layer diagonally with a knife
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13. Roll up
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14. fold
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15. Place in the baking tray
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16. Place in a warm and humid place to ferment to double the size
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17. Brush with whole egg mixture, put it in the preheated oven, heat the middle layer up and down, 120 degrees for about 25 minutes
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18. The colors are great!
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