1, material 1: high-gluten flour 120g, low-gluten flour 30g, butter 30g, fine sugar 18g, salt 2.5ml, instant dry yeast 5ml, whole egg liquid 30g, whole milk powder 8g, coconut milk powder 70g, sugar powder 35g and whole egg liquid 35g.

2. Step:

(1) First of all, the bread dough is made in exactly the same way as ordinary bread. Knead the dough-making raw materials into a drawable film, ferment at room temperature to 2.5 times the size (about 28 degrees 1 hour), exhaust the fermented dough, knead it into five parts, and ferment in the middle for 15 minutes.

(2) Making coconut stuffing. Pour all the ingredients of coconut stuffing into a large bowl and stir well. The prepared coconut stuffing is also divided into 5 parts.

(3) Take a piece of dough fermented in the middle and roll it into an oval shape.

(4) Put 1 coconut stuffing into the center of the dough.

(5) Knead the dough, and wrap the coconut stuffing in the dough.

(6) After kneading, long olive dough is obtained. Turn the dough over and close it towards the bottom.

(7) Roll the dough into an oval shape again.

(8) Use a vertical knife in the middle of the dough, and don't cut off one end.

(9) Knead the cut dough like a twist, and then knead the ends together.

(10) Put the dough into a bread paper tray for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).

(1 1) After fermenting to twice the size, brush a layer of whole egg liquid on the dough surface;

(12) is put into an oven preheated to 180℃ and baked for about 15 minutes until the bread surface is golden yellow.