Cooking Steps

1. 

   Step1:First, make the sponge ferment head. Mix the materials it needs and cover with the preservative film. Ferment at room temperature for about an hour.

2. 

   Step2:Bubbles of different sizes appear on the surface. They can be used when they are three times as large as before.

3. 

   Step3:Butter should be softened at room temperature. Mix the coconut stuffing. Put on disposable gloves and grab them for use.

4. 

   Step4:Pour all the ingredients in the main dough except salt and butter into the bread bucket. Add the sponge yeast head. Knead the dough together for 25 minutes or so. Add salt and softened butter and continue to knead until full. Room temperature: 2528 ℃. First fermentation to twice the size.

5. 

   Step5:Take out the exhaust gas and roll it into large pieces. Put coconut stuffing on two-thirds of the large pieces. Fold up the part without coconut stuffing.

6. 

   Step6:Then cover the rest with stuffing. Roll thin again with a rolling pin. Cut into three. Fold each one back and forth.

7. 

   Step7:Put the mold in place. Cover with plastic film or damp fermentation cloth and put it into the oven fermentation mode until it is full.

8. 

   Step8:Brush the surface with a layer of egg liquid. Preheat the oven 180 degrees. Bake the middle and lower layers of the oven until they are colored and covered with tin paper.

9. 

   Step9:After baking, pour it into a net to dry until it is not scalded and put into a fresh-keeping bag for preservation. The next day, the skin becomes soft and sprinkled with food.