1. Main ingredients: 250g bread flour, 50g low-gluten flour, 3g high-sugar resistant yeast, 20g butter, 31g fine sugar, 2.5g salt, 40g egg liquid grams, 126 grams of water.

2. Accessories: 25 grams of butter, 25 grams of powdered sugar, 25 grams of egg liquid, 50 grams of shredded coconut, and 10 grams of milk.

Step one: put water, egg liquid, sugar and salt into the bread bucket.

Step 2: Pour in the flour, add yeast at the top, put the bread barrel into the bread machine, and start the dough mixing program of the bread machine for 10 minutes.

Step 3: After the first kneading, add butter cut into small pieces and continue kneading for 13 minutes.

Step 4: Mix the dough and ferment it for 30 minutes.

Step 5: While waiting for the dough to ferment, make the coconut filling. Cut the butter into small pieces and beat until softened, then add the powdered sugar.

Step 6: Stir until the color becomes lighter and the volume becomes larger.

Step 7: Add the egg liquid in batches. After each addition, stir well and then add the next one until all is added and stir well.

Step 8: Then add grated coconut.

Step 9: Then mix it well and set aside.

Step 10: After the dough is fermented, press lightly to deflate the dough. Divide into 9 small pieces of 33 grams and 4 pieces of 40 grams. Roll into balls, cover with plastic wrap and let rest for 15 minutes.

Step 11: Roll the dough into a round shape, add 9-10 grams of filling, and seal.

Step 12: Place in a 9-piece square mold, cut two small slits, and place in the oven to ferment for 45 minutes.

Step 13: Coat the surface of the bread dough with egg liquid, and stuff a little coconut filling into the cut.

Step 14: Place in the middle and lower layers of the oven that has been preheated to 160 degrees and 170 degrees, and bake for about 13-15 minutes.

Step 15: After baking, take out the bread and let it cool. Store the uneaten bread in a plastic bag at room temperature.