1. Put the middle seed material and the dough into the refrigerator for 17 hours.
2. Shred the fermented medium seeds in the bread machine.
3. Put in the remaining ingredients (except the butter) and start the soft noodle program for 20 minutes (one program) and then start another program to soften the film after adding the butter.
4. Soften the glove film.
5. Soft dough.
6. Put it in a warm place and ferment until the dough is twice as large, and the fingers will not rebound.
7. Roll out the dough into the coconut paste.
8. Roll it up and cut it open.
9. After weaving, put it into a toast box and put it in a warm place for secondary fermentation until it is 80% full.
10. Brush the egg wash.
11. Bake at 180 degrees for about 40 minutes.
12. Finished product.
Tips:1. The recipe for coconut filling: 30 grams of eggs, 25 grams of sugar, 50 grams of coconut, and 25 grams of butter. I made them in advance (you can make more at one time and freeze them in the refrigerator, and take them out before use.
2. The temperature of each oven is different.
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