1. Take an egg and beat it into two bowls. Beat evenly for two to eighteen points, leaving less to brush the surface, and mixing more with the right amount of coconut paste.
2. Mix the coconut and egg mixture evenly and set aside.
3. Put coconut milk, an egg, and cooking oil into the bread bucket, and put sugar and salt diagonally.
4. Add high flour, dig a hole in the middle of the flour, and bury the yeast powder.
5. Start the kneading program twice to make a smooth dough.
6. Start the fermentation program and leave the dough to double its size.
7. Take out the dough to fully exhaust.
8. Divide into 9 equal parts, round and relax for a while.
9. Take a dough and roll it into a beef tongue shape.
10. Spread a layer of coconut paste on top.
11. fold.
12. Roll up from one end.
13. It looks good.
14. All are rolled up neatly in a square mold, and the mold is coated with oil or greased paper in advance.
15. Put it in the oven, start the fermentation function, and ferment at 25 to 30 degrees for one hour.
16. Take it out when it's fermented to twice its volume.
17. Brush a layer of egg wash on the surface of the bread.
18. Put it into the preheated oven and bake at 170°C for 30 minutes.
19. The surface layer is colored and covered with tin foil.
20. Ready to be baked.
21. This is ready to eat.
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