1. Put all the ingredients except butter into the egg pail, knead until smooth, and then put the butter in
2. Knead the dough to the complete stage (pull out a large piece of strong film, ha!) put the dough into the fresh-keeping bag coated with a little oil, and tie up the opening of the bag
3. Place the dough in a warm place until it is 2.5 times as large. Take out the dough and exhaust it. Divide it into two parts and let it go for 15 minutes
4. Make the coconut stuffing well during the fermentation, soften the butter at room temperature, add sugar, mix well, then add eggs, finally put in shredded coconut and milk powder, mix well and set aside
5. Roll the loose dough into a wide, long tongue, and spread coconut paste on the surface
6. Then roll it into a cylinder from top to bottom. Cut a knife in the middle (don't cut it off!), and roll both ends into the middle (like a roll of flowers)
7. Arrange the rolled dough neatly in the toast mold, and then place it in a warm place until it is 9% full (because the coconut paste is thick, the dough itself is 3 / 1 mold high, so it should be sent to 9% full). Preheat the oven at 180 ℃ and use the grill for 38 minutes at the bottom layer