The recipe for coconut filling is as follows:

Practice 1:

Ingredients: butter, powdered sugar, eggs, coconut, milk powder.

Step 1:

Milk, egg, salad oil and other liquids are added to the bread bucket in turn, add salt and sugar, sift in the high-gluten flour, add the yeast, start the mixing program, and then start the rising program.

Step 2:

Take out the fermented dough and deflate it, divide it evenly into 12 small doughs, cover with plastic wrap and let it rest for 15 minutes.

Step 3:

Roast the peanuts, put them in a plastic bag, roll them out with a rolling pin, add the coconut and honey and make a filling, it is quite sticky, use a small spoon to fill one filling, divide it into 12 parts. Take one dough and roll it into a cake, wrap it with peanut filling.

Step 4:

Pack them all, put them on a baking sheet, and let them rise in the oven for 45 minutes at 45 degrees. Remove the dough from the oven and brush with egg wash and sprinkle with chopped peanuts.

Step 5:

Preheat the oven to 160 degrees Celsius, top and bottom heat, bake in the middle for 20 minutes, just out of the oven to break the texture is very good.

Practice 2:

Step 1:

First, soften the butter at room temperature and set aside, and then soften the butter with a hand whisk. After softening the butter add the granulated sugar.

Step 2:

After adding the sugar, beat with a hand whisk until the color is white and the volume is a little bigger. Add the egg mixture in small portions, mixing well before adding the next portion, until all the egg mixture is added, and mix well with a hand whisk.

Step 3:

Then add the coconut. Mix well with a spatula, and when it is well blended add the milk and mix until it is well absorbed. This is done.