1. Make the filling first: Put all the ingredients (softened butter, white sugar, milk powder, coconut and eggs) into a small bowl, stir well and set aside.
2. Make bread again: put the ingredients except butter into the bread bucket, the order is liquid (yogurt, egg), then salt and sugar at the opposite corner, then pour the flour, and finally dig a small hole on the top of the flour and put it in yeast. Start a dough mixing program and knead the dough for 20 minutes.
3. Add butter that has softened at room temperature to the dough, and then start a kneading program (30 minutes), and continue kneading to the fully extended stage.
4. The kneaded dough is fermented for the first time in the bread bucket. It takes about 30 to 45 minutes to ferment to 2.5 times the size. Poke a hole in the top with your fingers, and the dough does not shrink or collapse.
5. Pour the fermented dough out to exhaust, then divide into 6 equal parts, cover with plastic wrap and relax for a few minutes.
6. Take a loose dough and roll it into a rectangular dough. Sprinkle the coconut filling evenly, leaving a little space on the top.
7. Roll up the dough from bottom to top and press on the cuff. Take the plastic cutting board and cut the dough roll from the middle, and divide it into two halves.
8. Take one of the rolls with the cut upwards, cut out six notches with scissors, adjust the shape of the flower, and put it into the mold.
9. Use the same method to make all the bread rolls and place them all in the mold for the second fermentation.
10. The bread embryos are fermented to full molds, brushed with a thin layer of egg liquid, placed in the middle layer of a preheated oven at 170℃, and bake for 25 minutes.
11. After roasting, take it out and let it cool, and you can taste it carefully!
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