Ingredients: 250g high-gluten flour, 35g butter, 2g salt, 4g yeast, milk 1 10 ml, 40g sugar, egg 1 piece, 50g coconut milk, butter 15g, egg yolk 1 piece and sugar/kloc.

1. material: 250g of high-gluten flour, 35g of butter, 2g of salt, 4g of yeast, 0/0ml of milk 1/kloc-0, 40g of sugar, and 0/egg/kloc-0.

2. Put the dough material into a bread bucket except (butter), knead for 20 minutes and then check the dough. When it is swollen, you can add butter at this time.

3. Add 35g of softened butter and knead for another 20 minutes. The dough is smooth and elastic.

4. Knead the dough into an expanded state, and you can pull out a large piece.

5. Turn on the yogurt function for primary fermentation.

6. Coconut stuffing: 15g butter, 1g egg yolk, 10g sugar, blended into coconut stuffing.

7. Then take out the dough and divide it into eight portions (each portion weighs about 60g), then round it, cover it with plastic wrap and relax it for 15min.

8. Then take out the dough and divide it into eight portions (each portion weighs about 60g), then round it, cover it with plastic wrap and relax it for 15min.

9. Roll the ox tongue with a rolling pin and make several cuts on the surface with a knife.

10, twisted into a twist shape.

1 1. Twisted bands are connected end to end to form a circle, and the two ends cross. Pay attention to the tail must be put under pressure.

12, put it in a warm place to double the size, and brush the surface with egg liquid.

13, oven 180 degrees, medium fire 15 minutes until the surface is colored, and both sides of the bread can rebound quickly.