Cooking Steps

1. 

   Step1:Add the pirioux dough to the chocolate bean and stir well.

2. 

   Step2:Fermentation at 28 ℃ for 60 minutes.

3. 

   Step3:After fermentation, divide the dough into 300 pieces and relax for 20 minutes.

4. 

   Step4:Roll the dough out to a circle.

5. 

   Step5:Put it in the baking tray and ferment at 28 ℃ and 75% humidity for 50 minutes.

6. 

   Step6:Brush the fermented surface with egg liquid.

7. 

   Step7:Sprinkle with coconut and sugar.

8. 

   Step8:Bake for 18 minutes at 200 ℃ in the oven.