1. Except butter and yeast, mix and knead all the ingredients (reserve 10-20 g of liquid), put in a basin covered with plastic wrap, and place in the refrigerator overnight. (For the manual kneading method, please follow the kneading procedure of the chef machine if you use the chef machine to knead the dough)
2. The dough that has been standing overnight is brought out to warm up, and the yeast is dissolved in the reserved liquid at the same time
3. Put the melted yeast liquid in the dough to form a thick film, then put in the softened butter and knead again
4. It takes about ten minutes to get the glove film out! Kneading the dough by hand is actually very quick. Put the dough out of the film in an environment of about 28° for a shot
5. While fermenting, prepare the coconut filling: fine sugar and softened butter are evenly beaten with egg, then add the egg liquid several times and mix well
6. Put the coconut into the refrigerator, stir well, and refrigerate for later use
7. Hand poke the hole, the hole does not collapse or retract, and the shot is completed
8. Take out the fermented dough and gently press it to exhaust, then divide into six equal parts, round them separately, cover with plastic wrap and relax for 15 minutes
9. While relaxing, divide the coconut filling into six equal parts and round it
10. Flatten the loose dough with your palm, wrap it in coconut balls, and pinch tightly at the mouth
11. Flatten the dough with the closing part facing down, and gently roll it into an oval shape with a rolling pin
12. Use a knife to make a cut in the middle, and then make two cuts on the left and right. Do not cut both ends, cut through the top and bottom, and then roll it vertically into a cylinder. Hold the two ends with your hand, stretch it slightly, and then roll the strip into a twist. , Tie a knot up and down, the flower shape comes out
13. Put the bread dough into the baking tray and perform two rounds at about 38°
14. Brush the fermented bread embryo with egg liquid
15. Put it in the middle of the preheated oven and heat it up and down at 170 degrees. Bake for 16-18 minutes. Cover the tin foil when the bread is colored.
Tips:1: Don't put the bread embryo on the silicone mat to make cuts, it will damage the silicone mat\n2: After knotting the bread shape, put both ends into the stamens\n3: The reserved liquid can be used to knead the dough Add gradually\n4: The baking time is adjusted according to the temperament of your own oven
