Cooking Steps

1. 

   Step1:Put the ingredients except butter together. Knead until the dough surface is smooth. The thick film can be pulled out.

2. 

   Step2:Add butter and knead to the expansion stage. Put it in the warm place for basic fermentation.

3. 

   Step3:Prepare coconut stuffing for basic fermentation. Remove 25g butter from water.

4. 

   Step4:Cool slightly and add 40g egg mixture, mix well.

5. 

   Step5:Add 10g sugar powder and 80g coconut.

6. 

   Step6:Mix well for later use.

7. 

   Step7:At the end of basic fermentation, the dough was divided into 12 parts on average. After rolling, it was relaxed for 15 minutes.

8. 

   Step8:After relaxation, roll the dough into a round shape with a thin edge in the middle. The diameter is about 12cm.

9. 

   Step9:Turn over. Roll one side down. Pack the stuffing.

10. 

    Step10:Like a bun. Pack the pinch and put it down.

11. 

    Step11:Pack them all. Put them in order.

12. 

    Step12:Take the first wrapped dough and roll it on both sides.

13. 

    Step13:Face up. Cut with a sharp blade (no need to buy a special razor. Just prepare a few razor blades). Do not cut through, just scratch the skin.

14. 

    Step14:The flip never cuts and rolls up.

15. 

    Step15:Mold.

16. 

    Step16:Another way of shaping is to extend the direction of cutting, and do not make it through.

17. 

    Step17:Roll up and twist.

18. 

    Step18:Knot and press one end down.

19. 

    Step19:It's in a cake mold. I like to bake bread with various molds.

20. 

    Step20:The temperature is 38C. The humidity is more than 80% and the environment is fermented to twice the size (about 40 minutes). Brush the egg liquid on the surface.

21. 

    Step21:Bake in the preheated oven. The upper tube is 180 degrees, the lower tube is 210 degrees. The middle and lower layer are about 15 minutes.

22. 

    Step22:Out of the oven.