1. In addition to butter, yeast, cranberry, and coconut, put liquid and powder in the bread bucket
2. Just stir to form a dough, let stand for 2 hours
3. Add yeast, butter, 1 kneading program and knead to the complete stage
4. Take out and divide into 5 parts, let stand for 15 minutes
5. Take one and roll it out, sprinkle with melted butter, sprinkle with coconut paste, spread cranberries, and layer them in turn
6. Divide the dough into four
7. Put it in a toast box
8. Ferment to 8 minutes full
9. Coated with egg liquid, sprinkle with coconut paste
10. Bake at 160°C for 35 minutes, after baking, unmold and dry until warm and bagged
Tips:Soup: 75Gg plus 15g heat to a paste, refrigerate for one hour.
