2. In the bread part, all ingredients except butter are mixed, put into the chef's machine, knead out thick film, and add butter softened at room temperature.
3. Knead out the glove film.
4, finishing into a circle, fermenting at room temperature to double the size.
5. When poked with fingers, the fermented dough will not shrink or collapse.
6, coconut stuffing production: soften butter at room temperature+sugar powder and stir evenly.
7. Add the egg mixture and stir well.
8. Add milk powder and coconut milk.
9. Stir well.
10, evenly divide the fermented dough into two parts after venting, and relax with round plastic wrap 10 minute.
1 1. Roll the dough into a rectangle, turn it over so that the smooth side faces down, and then coat it with coconut stuffing.
12, roll up, pinch, and continue to relax 10 minute.
13. Knead the loose dough into a long strip and divide it into three sections without cutting off the top.
14, woven into braided hair and pinched at the bottom.
15. Put it into the mold, put it into the oven, select the fermentation function of 33 degrees, put it into a bowl of warm water, and conduct secondary fermentation for about 40 minutes.
16, fermented until the mold is 8 minutes full.
17. Bake the fermented dough in a hot oven at 170℃ for 30 minutes, and cover it with tin foil to prevent over-coloring. After baking, pour it out to cool.