Cooking Steps

1. 

   Step1:First prepare the coconut stuffing, cut the butter into small pieces in advance, soften it at room temperature, add the sugar powder and beat until the color turns white, add the broken egg liquid in three times and stir it evenly every time, and then add the next time until all are adde

2. 

   Step2:Add coconut and stir well. Set aside

3. 

   Step3:Put all bread materials except butter into the mixing tank of the cook machine in turn, knead until the surface is smooth, and the slightly rough film can be pulled out

4. 

   Step4:Then add butter and continue to knead until it can pull out the large film completely

5. 

   Step5:Roll round, cover with plastic film for basic fermentation

6. 

   Step6:When the dough is fermented to 2.5 times the size, stick the high gluten powder on your finger, and the hole inserted into the dough will not shrink;

7. 

   Step7:Take out the dough and gently press it to exhaust. Roll it into a large rectangle. Spread two thirds of the dough on the left evenly with coconut stuffing. Leave one third of the space on the right

8. 

   Step8:Fold up the third of the space on the right

9. 

   Step9:Turn the left third of the dough over to a narrow rectangle

10. 

    Step10:Fold the dough from the top third to the middle again, and then fold the bottom third again (i.e. repeat a three fold action)

11. 

    Step11:Then roll the dough out slowly. Roll it into a rectangle

12. 

    Step12:Cut into three pieces evenly with the cutter. Do not cut off the top

13. 

    Step13:Make braids with the cut facing up as much as possible. Pay attention not to make them too tight

14. 

    Step14:When the dough is finished, close up and squeeze tightly. Put it into the toast mold

15. 

    Step15:Put the dough in a warm and humid place for the final fermentation (I put it in the oven. Put another cup of hot water that is not completely boiled. It's about 90 degrees. Close the door of the oven to produce heat and humidity. The temperature is lower in winter. If the water is cold in the middle of the way, replace it with hot water)

16. 

    Step16:After the final fermentation, brush the surface of the dough with egg liquid. (I use two ovens, one for fermentation and one for baking. If there is only one oven, take out the dough fermentation in advance. Otherwise, the final fermentation is finished. Wait for the oven to preheat for more than ten minutes. The dough may be overdeveloped, especially in summer. This time should be taken properly)

17. 

    Step17:Preheat the oven to 180 degrees in advance. Heat up and down. Put the dough in the lower layer. Bake for 35 minutes.