Cooking Steps

1. 

   Step1:Combine the flour, water and yeast of the dough. After fermentation at room temperature (now room temperature is about 1 hour), refrigerate for at least 4 hour

2. 

   Step2:After 4 hours, start to make the main noodle - water first, then powder. All the ingredients of the main noodle are integrated except butter. The first level kneading of chef machin

3. 

   Step3:In a minute, blend the seed flour with the main flour. The third level of chef machine begins to knead the flou

4. 

   Step4:After the primary expansion, add butter. Continue to knead in the third gear until the glove film is rubbed ou

5. 

   Step5:After the dough is smooth, put it into the oven and ferment for 50 minutes (the temperature is 37 degrees when fermenting. Add a cup of hot water in the oven

6. 

   Step6:Fermented dough. Gently poke a hole in the dough with your finger. No retraction, no reboun

7. 

   Step7:Divide the fermented dough into three parts, exhaust and cover with plastic wrap for 15 minutes

8. 

   Step8:In 15 minutes, roll it into a tongue shape. In 15 minutes, wake up again

9. 

   Step9:When you wake up, you start to make coconut stuffing - no technical content. Just mix coconut, sugar, butter, eggs and mix them well

10. 

    Step10:After filling, roll it into tongues in order 1; lay coconut stuffing in order 2. Make it as even as possible and roll it into a roll; 3. Use a knife to cut one side of the roll, and do not cut the two sides; 4. Turn the cut out in Figure 3 and press the two sides tightly downward; 5. Put the first dough made into the top of the middle hole of the toast box; 6. Place the other two sides in order in Figure 5. Put the oven lid fresh-keeping film to ferment until it is nine minutes full

11. 

    Step11:Preheat the oven. Heat it up to 160 ℃ and heat it down to 180 ℃. Bake it for 30 minutes to 10 minutes. Then bake the tin paper for 20 minutes

12. 

    Step12:The house is full of fragranc