1. Put the granulated sugar, pure milk, whole egg liquid, and high-gluten flour into the bucket of the cook machine in turn, dig a hole in the surface of the flour to put the yeast, and then put the bucket on the cook machine
2. Turn the cook machine to gear 2 to mix all the ingredients into a dough, and then turn to gear 5 for mixing and mixing until the dough is smooth and expandable. Pull out the thick film.
3. Then add salt and butter (the butter needs to be softened in advance), then turn to gear 2 and stir slowly until the butter is completely absorbed, and then turn to gear 5 to quickly stir until a uniform film can be pulled out, which will break the hole, but the edge of the hole Still quite smooth
4. Take out the mixed dough and knead it round, put it in a baking tray, and carry out basic fermentation
5. Make the coconut filling while the dough is fermenting. Prepare all the ingredients and soften the butter at room temperature.
6. The butter is softened at room temperature first, then add fine sugar
7. Whip until the color becomes lighter and the volume becomes larger, then add egg liquid in portions
8. Each time you add egg mixture, stir well and then add the next egg mixture until all the egg mixture is added and stir evenly.
9. Then add the coconut minced and mix well
10. Add milk and stir evenly
11. Set aside the prepared coconut fillings for later use
12. Basically fermented to 2 times the size, dip your fingers in flour, poke a hole in the middle of the dough, the hole does not shrink or collapse, even if it is fermented
13. After the dough is fermented, take it out and vent it, and divide it into 6 equal parts
14. Then round the dough separately, cover with plastic wrap and let stand for 20 minutes
15. Take out one of the proofed dough and roll it into a sheet
16. Then spread the coconut fillings on 2/3 of the surface of the dough
17. Then roll the dough into a long shape, and pinch the ends of the dough tightly.
18. Roll it out a bit more, into a flat bar
19. Then use a spatula to cut into thirds 1 cm away from the beginning of one end.
20. Then weave the three pieces of dough into a braid shape with the tails tightened and pinched
21. Finally, put the shaped dough in a baking tray, cover with plastic wrap and send it twice at room temperature, and send it to 2 times its size.
22. Brush the surface of the fermented dough with a thin layer of egg liquid, then put it in the preheated oven, 180 degrees for 18 minutes, and cover it with tin foil after the surface is colored halfway.
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