Cooking Steps

1. 

   Step1:Put all the materials in the cook's basin (except for coconut stuffing and butter

2. 

   Step2:The chef selects the second gear and kneads it into smooth dough. About 15 minutes. Then add 30 grams of butter and knead for 10 minutes.

3. 

   Step3:Cover the plastic film and ferment it to twice the size

4. 

   Step4:Divide the dough into six equal part

5. 

   Step5:Start mixing the coconut stuffing. Take a large bowl. Melt 35g butter. Add egg yolk, 20g sugar and 80g coconu

6. 

   Step6:Mix wel

7. 

   Step7:Take a piece of dough and squash it. Add the coconut stuffing. Then squeeze it tightly and knead it.

8. 

   Step8:Knead it into a circle. Close it down

9. 

   Step9:Six with coconut stuffing. Then flatten them with your hand

10. 

    Step10:Cut with a knif

11. 

    Step11:Lift the two sides like dumplings and squeeze them tightly. Put them into the paper holder. Send to oven for second fermentatio

12. 

    Step12:Ferment to twice the original size. Then turn the middle layer up and down to 170 ℃ and bake for 20 minutes. (if the oven is colored fast enough, make sure to cover the tin paper halfway

13. 

    Step13:It's fragrant

14. 

    Step14:When it's a little bit warm, put it in a fresh-keeping bag. It's still soft to get up in the morning.