1. Put 2 grams of coconut, powdered sugar, milk powder, and salt into a basin, add 70 grams of softened butter, knead and mix evenly, add 40 grams of eggs, mix well with a spatula, and put them in the refrigerator.
2. Put high flour, medium flour, 1 egg, thin bean dregs, yeast, salt, sugar into the bucket of the bread machine, and stir into a dough;
3. After adding the butter, continue to beat the dough until it comes out of the film; round it into the bucket of the bread machine, and serve at room temperature;
4. Fermented dough;
5. Take out the dough, ventilate, divide into 8 portions, round and relax for 15 minutes;
6. Take out the chilled coconut filling and divide into 8 portions
7. Press the dough flat and wrap it with coconut filling;
8. Press the dough again to flatten, roll it out, fold up the long sides, and fold it in half,
9. Cut 2 cuts at the half-folded place, separate the incisions, and cut them apart to form a flower shape;
10. Finished in sequence, put in the baking tray, fermented twice in a warm place, fermented in place, and brushed egg liquid on the dough surface;
11. Put it in a preheated 180 degree oven, middle layer, 18-20 minutes, if the color is dark, you can cover with tin foil;
12. When the time comes, take it out and let it cool on the grill.
Tips:Coconut bread belongs to sweet bread, it tastes sweet
