1.
Make coconut filling:
Soften the butter at room temperature and beat it evenly with a whisk. Add granulated sugar and mix well. Add whole eggs in portions and mix well. Add the coconut paste and stir well. Add the milk and mix well and let it stand for a while to allow the coconut to absorb enough moisture.
2. The middle seed material is put into the bread machine for the dough mixing process.
3. When the dough is slightly smooth, take it out and put it in the refrigerator to ferment for 12 hours.
4. Take out the middle kind of dough and let it return to room temperature for a while. Shred the middle-species dough into the bread machine, then put in the main dough material, and knead it to the expansion stage. Take out the dough and vent it. Divide it into 9 portions, each about 50 grams. Knead and cover with plastic wrap to relax for 15 minutes.
5. Flatten the loosened dough by hand, roll it gently twice with a rolling pin, add coconut filling on the crust, and then press the dough into a cake, and roll it into an oval shape with a rolling pin. Cut 2 cuts on the long oval without cutting off the head and tail. The cut dough, pinch the two ends, twist it to make a single section.
6. Prepare the rest of the dough as described above, put it in the oven for the final fermentation, about 40 minutes, and take it out when it is twice as large.
7. Adjust the upper and lower heat of the oven to preheat at 180 degrees. After the fermentation is over, brush the bread with egg liquid and leave it in the middle of the oven for about 20 minutes. After it is out of the oven, move it to the grill to cool it down.
