1. Put the eggs and milk into the bread bucket. I chose about 50 grams of eggs.

2. Add flour, salt and sugar diagonally on both sides, make a small hole in the middle and add yeast, and set the dough kneading program for 20 minutes.

3. When the dough is kneaded until a large film can be pulled out, add butter and turn on the kneading level for another 20 minutes.

4. Select the fermentation function for the reconciled dough. The dough will rise to double in size in 45 minutes. When you press a small pit, the dough will not collapse or rebound. The fermentation is complete.

5. Deflate the dough, divide into small portions, roll into balls and let rest for ten minutes.

6. Prepare the coconut filling and melt the butter.

7. Add coconut, sugar and egg yolk.

8. Stir evenly with a spoon.

9. Take a piece of dough and flatten it, roll it out with a rolling pin, and add coconut filling.

10. Wrap it tightly like a bun, with the mouth facing down. Use a rolling pin to roll it into a ox tongue shape. Make a few slits with a knife to penetrate it.

11.?Twist it like a hemp rope.

12. Pinch both ends tightly, be sure to pinch tightly to prevent the bread from falling apart during baking.

13. Leave it at room temperature to ferment again until it doubles in size, brush it with egg wash, put it in the middle of the oven, and bake at 170 degrees for fifteen minutes.

14. When the time is up, it comes out of the oven. The coconut bread is fragrant. When you break it open, you can see that the texture is very soft.