1. Mix the high and low flour, milk, egg, dry yeast sugar and knead into a firm dough (not easy to break when pulled apart, and has a certain degree of toughness), add butter 1 and salt, and knead until the film can be pulled out.
2. Put it in a warm place and ferment to double its size.
3. Press out the air bubbles and use the method of making Danish dough. Roll the dough into a thin slice. Roll the dough into 1/3 the size of the thin slice. Wrap it like a quilt. Put it in the refrigerator for 15 minutes. Repeat this operation. Folded 3 times, the last time is finished, roll out into a large sheet, sprinkle coconut and sugar on top
4. Roll up
5. I used an 8-inch chiffon cake mold with baking paper around it, lowered it with oil, put it in a warm and humid place (you can put a pot of hot water in the oven), fermented again to double its size, and sprinkled almond slices on top .
6. Preheat the oven at 175 degrees and place it in the middle and lower tiers. Bake for about 40 minutes
