1. Mix the soup with high powder and water and stir evenly.
2. Slowly heat it over a low heat until the noodle soup becomes a slightly thick batter (if you have a thermometer, you can measure it with a thermometer, and it can be heated to 65 degrees) and let it cool at room temperature, and the soup is ready. Keep in the refrigerator for later use.
3. Add butter and powdered sugar to the coconut filling.
4. Pass. Butter becomes lighter in color and larger in volume.
5. Add the egg mixture and mix well.
6. Add milk. Stir well.
7. Finally, add the coconut paste. Mix well to form the coconut paste filling, set aside and set aside.
8. Put all the ingredients together except butter (just add 69g for soup)
9. Start making dough. Knead the dough to the expansion stage. Then add butter.
10. Continue to knead the dough. Knead the dough to the complete stage. Put it in a warm place for fermentation.
11. The dough will rise to twice its original size.
12. Take it out, squeeze and vent it for 15 minutes. Then roll it out into a rectangle.
13. Spread coconut filling. Don't spread all the coconut fillings on top, save some for later use.
14. Roll up.
15. Put it in the mold. Proceed to the final fermentation.
16. Ferment until it is seven or eight minutes full.
17. Make an opening in the middle.
18. Put the remaining coconut stuffing in the opening.
19. Preheat the oven to 195 degrees. Bake for 40 minutes. (The surface of the toast is colored and covered with tin foil.) After the toast is baked, it will be demoulded and let cool.
Tips:1. If you can't use the soup, keep it in the refrigerator. Use up within three days.
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