1, ingredients: 260g high gluten flour, 140ml milk, 1 egg white, 20ml water, 3g salt, 20g sugar, 4g baking powder, 25g butter, 60g coconut, 40g butter, 20g powdered sugar, 10g milk powder, 1 egg yolk, raisins.

2, first of all, make the coconut filling: cut the butter into small cubes, soften at room temperature, and put it into a bowl.

3, then add the powdered sugar and mix back and forth with a spatula until fully incorporated, add the egg yolk and continue mixing.

4, until fine and smooth, add the milk powder and mix well, add the coconut and mix into a ball, then mix the coconut filling wrapped in plastic wrap, into the refrigerator for 30 minutes.

5, then add the baking powder to the water and let it rest for 5 minutes, then add it to the bread machine with all the other ingredients except the butter and knead the dough for 20 minutes, then add the butter and continue kneading for 10~20 minutes.

6. Remove the dough and beat it by hand for 5~10 minutes, until you can pull out a large and even film, and let it ferment at room temperature until it doesn't collapse or spring back when you poke your finger under it.

7: Divide the dough into 60g pieces and let rise for 10 minutes, then pack each piece of dough with a generous amount of coconut filling, and seal the dough firmly.

8: Flatten the dough into an oval shape with a rolling pin and fold it in half.

9, and then open, hand pinch both ends, respectively, in both directions to twist a little, and then spiral coiled up, ends hidden underneath.

10, and finally into the paper mold, the final fermentation; surface brush egg wash, sprinkle raisins, into the preheated oven, 180 ° bake about 25 minutes.