1. Mix the Chinese ingredients together and let stand for 20 minutes;
2. Knead the dough until smooth;
3. Place it in a warm place and send it to about 3 times the size and then tear it into small pieces;
4. Mix all the ingredients in the main dough except butter with the shredded seed dough;
5. Knead until the dough is relatively smooth and can stretch out the expanded state of the thick film;
6. Add butter
7. Knead until it can stretch out a relatively strong film;
8. Prepare the dough, cover it with plastic wrap, and place it in a warm place for 30 minutes;
9. Cut the butter into small pieces to soften;
10. Add powdered sugar and stir well;
11. Add egg liquid in 3 times and mix well;
12. Add milk and continue to stir;
13. Add minced coconut;
14. After mixing well, the coconut filling is ready;
15. Press and exhaust the statically completed, then divide into 4 equal parts, cover with plastic wrap and relax for 20 minutes after spheronization;
16. Roll the loose dough into a rectangle with a thickness of about 5mm;
17. Spread the coconut filling evenly on top;
18. Roll up and close
19. Squash it
20. Cut 3 copies with a knife, do not cut off at the starting position;
21. Braided into a pattern;
22. Make 4 groups in turn and place them in the baking tray;
23. Put it into the oven, add a pot of hot water, and carry out the final fermentation;
24. When the dough is 1.5 times larger, the fermentation is over;
25. Brush an appropriate amount of egg liquid on the surface and sprinkle with almond slices;
26. Put into the oven, 180 degrees, 25 minutes;
27. Take it out and place it on the drying net to let cool;
28. Tear and eat with your hands, so enjoyable and satisfying.
Tips:1. The ambient temperature, oven temperature, and water absorption of flour are all different, which should be added or subtracted according to actual control;
2. The amount of coconut filling is exactly the amount of this plate;
3. After the bread is colored, it should be covered with tin foil in time.