1. Knead the dough with salt and oil after use, and the kneaded dough can pull out a non-breakable film.
2. Arrange and put into the baking tray and cover with a fresh-keeping bag (fermentation at a temperature of about 28)
3. Fermented dough.
4. After pressing the exhaust, use a rolling pin to roll it into a rectangular shape.
5. Spread a layer of condensed milk.
6. Divide equally into 4 or 6 equal parts.
7. Cut into small pieces and stack them together.
8. Plug the toast box hole in advance, and put the small pasta into the toast box vertically.
9. Sprinkle a layer of coconut paste and cover with plastic wrap for 2 times of fermentation (you can also spread the condensed milk and sprinkle the coconut paste after the fermentation is complete)
10. Fermented dough.
11. Sprinkle some chocolate chips.
12. Put it in the preheated oven at 150℃ for 35-40 minutes (temperature and time are for reference only) and cover with tin foil after coloring.
13. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
14. Very delicious.
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