Ingredients

Gluten flour 250g

Butter 35g

Eggs 2

Salt 2g

Yeast 4g

Milk 110ml

Sugar 40g

Methods/Steps

Put the ingredients into the bread drum and mix for 20 minutes. After checking the dough, it reaches the extension level, this time you can add the butter and mix it.

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Add 35g of softened butter and mix again for 20 minutes to make the dough smooth and full of elasticity. Add 40g of softened butter and powdered sugar and mix well with a rubber spatula or hand whisk (to prevent powdered sugar from splattering), then beat with an electric mixer until fluffy and feathery.

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Knead the dough until it expands and a large film can be pulled out. Turn on the yogurt function for one fermentation.? Coconut filling: 15g of butter, 1 egg yolk and 10g of sugar are blended to make a coconut filling.

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Then take out the dough, divide it into eight parts (each weighs about 60g), then roll it out and cover with plastic wrap to relax for 15 minutes.

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Then take out the dough, divide it into eight equal portions (each weighing about 60 grams), roll them out again, and cover with plastic wrap for 15 minutes.

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Use a rolling pin to roll out the dough into a long cow tongue shape, and use a knife to make several cuts on the surface, twisting it into a twist shape.

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The twisted strips are connected into a circle at the beginning and end, and handle the head and tail crosswise. Note that the tails must be placed underneath and pressed.

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Place the bread in a warm place and let it rise until it doubles in size, brush the top with egg wash, and bake at 180 degrees Celsius for 15 minutes in the middle and upper and lower heat until the top is colored and the bread springs back quickly when pinched on both sides.

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