Cooking Steps

1. 

   Step1:The raw material 17 is put into the bread making machine according to the first liquid and then into the flour. After kneading to the expansion stage, add butter

2. 

   Step2:First fermentation after kneading to full expansion stag

3. 

   Step3:Coconut stuffing can be made in the fermentation process. Softened butter 2. Add sugar and stir until the sugar melts. Add egg liquid in several times. Stir evenly each time, then add the next time. Finally, add coconut and stir evenly for standby

4. 

   Step4:Fermented dough for ventin

5. 

   Step5:After the exhaust is completed, roll it into a large rectangl

6. 

   Step6:2 / 3 with coconut stuffing. 1 / 3 blan

7. 

   Step7:Fold down 1 / 3 of the blank. Then fold agai

8. 

   Step8:Slightly roll out after foldin

9. 

   Step9:Cut into narrow strips. I cut 12

10. 

    Step10:Then put it into the chimney mould for fermentation. After fermentation, brush the surface with honey water or egg liquid. Sprinkle the almond slices. The oven is 170 ℃ for 25 minutes.

11. 

    Step11:When the color is applied, cover the tin paper to avoid the top being burnt