1. Coconut filling: beat 25g butter and 30g sugar with chopsticks until fluffy, add 1 egg liquid in portions
2. Pour in the minced coconut, slowly add 25g of milk, and mix well
3. The coconut stuffing is ready
4. Mix the flour, milk, eggs, yeast into a dough, add butter at the end, keep kneading, it is best to knead out the film, I am not tired
5. Ferment in a basin for 2 hours
6. Take out the prepared dough and place it on the chopping board. After exhausting, make it into a rectangular shape, and spread the prepared coconut filling evenly.
7. Roll up from top to bottom, pinch it tightly, and cut it from the middle with a knife
8. Twist the cut surface upwards into a figure of 8 and pinch both ends tightly
9. Put it in the mold for the final fermentation
10. After the fermentation is over, rinse the egg mixture, preheat the oven at 180 degrees for 10 minutes, and bake for 30 minutes.
11. Baked, let it be cold and eaten, let alone not get angry
Buy on JD
Buy on Amazon