Cooking Steps

1. 

   Step1:Prepare materials.

2. 

   Step2:Put 120 grams of boiled water into the butterfly bean flower and soak it for 15 minutes. Filter out the water without residue. Use 5 grams of warm water to boil the yeast

3. 

   Step3:Yeast into the flour. Add the butterfly bean water. Sugar. Knead. Knead the dough from the outside to the inside.

4. 

   Step4:Knead the dough to a smooth state, or the finished product will be potholes.

5. 

   Step5:Cover the dough with plastic wrap. Let it ferment in a warm place for 45 minutes and an hour. See if the dough ferments to twice the size.

6. 

   Step6:At the same time, prepare the coconut stuffing. 2 yolks (no protein). Pour the sugar into the coconut. Mix well and press. Let the yolk stick to the coconut as much as possible.

7. 

   Step7:Check whether the dough is good. Dip a little flour on your hand. Insert it into the dough. The dough will not shrink or collapse.

8. 

   Step8:Take out the dough and exhaust. Knead until there is no hole in the dough section. Exhaust is finished.

9. 

   Step9:Spread a little flour on the mat. Roll the dough into a rectangle, spread the coconut and press it to make it fit the dough better.

10. 

    Step10:Roll up.

11. 

    Step11:Cut short.

12. 

    Step12:Put the chopsticks in the middle, press them down and out, then pull the flower rolls at both ends. Make them longer, and then pinch them toward the middle of the bottom.

13. 

    Step13:Put the rolls in the cold water steamer after making them. Cover them for two rounds. 1015 minutes. When it's cold, it'll take a long time.

14. 

    Step14:Steam over high heat until water boils. Continue to steam over medium high heat for 13 minutes. Then turn off the heat and simmer for 5 minutes.

15. 

    Step15:Out of the pot. It's beautiful and fragrant. How many times better than the breakfast bought outside.