1, with ingredients 1: 120g of high-gluten flour, 30g of low-gluten flour, 30g of butter, 18g of granulated sugar, 2.5ml of salt, 5ml of instant dry yeast, 30g of whole egg white, 8g of whole milk powder, 70g of coconut, 35g of powdered sugar, 35g of whole egg white, 10g of whole milk powder.

2, Steps:

(1) First of all, the method of bread dough production It is exactly the same as the general bread. Knead the dough into a ball, knead until it can be pulled out of the film expansion stage, fermentation at room temperature to 2.5 times the size (28 degrees Celsius temperature needs about 1 hour), the fermentation of the dough out of the air, divided into 5 parts of the kneading circle, 15 minutes of intermediate fermentation.

(2) Make the coconut filling. Pour all the ingredients for the coconut filling into a large bowl and mix well. Divide the coconut filling into 5 equal portions.

(3) Take a piece of dough that has risen in the center and roll it out into a long oval shape.

(4) Place 1 portion of coconut filling in the center of the dough.

(5) Pinch the dough together and wrap the coconut filling inside the dough.

(6) Once pinched, you get a long olive shaped dough. Turn the dough over and close it towards the bottom.

(7) Roll out the dough again into a long oval shape.

(8) Make a vertical cut in the center of the dough without cutting off one end.

(9) Twist the cut dough like a twist and pinch the ends together.

(10) Put the shaped dough in a bread paper tray and let it ferment for the second time (optimal fermentation environment: 35-38 degrees Celsius, 85% humidity).

(11) After the dough has doubled in size, brush the top of the dough with egg wash;

(12) Bake in a preheated oven at 180 degrees Celsius for about 15 minutes or until the top of the bread is golden brown.