1. Put the dough materials into the bread machine and select the standard breading process to knead the dough.
2. During the kneading process, let's make coconut filling. The butter is softened in advance, and then the butter is softened with a manual whisk.
3. Add powdered sugar.
4. Beat until the color becomes lighter and the volume becomes larger.
5. Add egg liquid in portions.
6. Stir thoroughly each time and add the next time until all the egg liquid is added.
7. Add the minced coconut.
8. Stir well.
9. Add milk.
10. Stir evenly and the coconut filling is ready.
11. After the dough is kneaded, press and hold the bread machine start button to restore the initial state, and cut a piece of dough to check the state of the dough.
12. After finishing the dough, put it in the bread machine for a fermentation, select the fermentation menu for fermentation, and the time is 30 minutes.
13. Remove the dough when fermentation is complete.
14. After the dough is exhausted, divide it into 3 equal parts, and let the dough rise for 10 minutes.
15. After waking up, take a portion of the dough and roll it into a rectangular shape, turn it over, and press the bottom thinly.
16. After waking up, take a portion of the dough and roll it into a rectangular shape, turn it over, and press the bottom thinly.
17. Roll up from top to bottom, pinch tightly at the closing, and shape the other two in the same way, and put them in a baking tray.
18. Use scissors to cut a few evenly on the bread, do not cut
19. Twist each cut from left to right on the outside, put it in the oven for secondary fermentation, and put a bowl of warm water in the oven during fermentation.
20. After fermentation for 25 minutes, remove the baking tray and brush the surface of the bread with egg wash.
21. Put it into the preheated oven for baking, the temperature is 170 degrees, and the time is 25 minutes.
22. After baking, take out the baking tray.
23. Let it cool on the drying net.
Tips:1. The amount of coconut stuffing is relatively large, and it can probably be made twice.
2. Be careful not to cut the wheat ears with scissors.
