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1
Mix all ingredients for coconut filling evenly to form coconut filling and set aside. -
2
Mix all the main ingredients except yeast, salt, and butter, and knead until there is no dry powder. Cover with plastic wrap and let it sit at room temperature for more than 30 minutes or put it in the refrigerator to refrigerate the instant noodles ( Let it sit) for one night. -
3
After the dough has rested for a long time, gluten will naturally form. You don’t need to knead the dough. You can just pull out a large film with some thickness and very toughness by hand. After taking out the dough, first add yeast and knead until the yeast is dissolved without particles, then add salt and knead until the salt is dissolved. Finally add butter and knead until it is fully expanded. At this time, the surface of the dough will be smooth and delicate, and it can be pulled out into thin and unbreakable dough. Film (glove film). 
4
There is no need to ferment the dough, just divide it into two parts and roll each into a rectangular shape.-
5
Spread coconut filling on 2/3 of the dough sheet, leaving 1/3 blank. -
6
Fold the dough without coconut flakes toward the middle. -
7
Fold the other side toward the middle and fold it into three layers. -
8
Roll out into a rectangle along the long side. -
9
Stack the two sides toward the middle to form three layers. -
10
Roll out the top and bottom into a rectangle, cut into 3 even strips, do not cut off the top. -
11
With the cut side facing up, braid it into a three-strand braid. Remember not to braid it too tightly, otherwise it will not ferment and affect the height of the finished product. -
12
Pinch the bottom tightly, fold both ends of the braid toward the bottom, put two toast boxes respectively, cover with lids or plastic wrap, ferment until 9 minutes full, brush the surface with egg wash (or honey water, milk). -
13
Put it in the preheated oven on the bottom layer (large amounts of ingredients are used, mountain-shaped toast expands highly, and if flat-top toast is placed on the penultimate layer), heat up and down. Bake in hot air circulation at 130 degrees for 40 minutes. Cover with tin foil when baking for about 10 minutes to prevent the surface from getting too dark (the required time and temperature are determined by your own oven). -
14
Take it out immediately after baking, shake the mold a few times, release it, and place it on the cooling net to cool slightly (to avoid the waist and top collapse). -
15
When there is still residual heat, put it into a fresh-keeping bag and seal it for storage. -
16
Fluffy, soft, nutritious and delicious.
Tips
1. The baking time and temperature are adjusted according to your own oven.
2. During the baking process, cover the bread with a layer of tin foil when the surface is browned to your satisfaction.
3. Coconut filling already contains sugar. The amount of sugar can be increased or decreased according to personal preference.
4. The amount of coconut milk should be increased or decreased according to the size of the eggs, the water absorption of the flour and the thickness of the coconut milk.
5. The instant noodle method, also known as the hydration method, is to knead all the main ingredients except yeast, salt, and oil into a dough. After letting it stand for a long time, the flour can fully absorb water and naturally form gluten, which can greatly Shortening the kneading time to form a film is very beneficial to kneading out the film.