1. Add eggs and milk
2. Add all-purpose flour and high-gluten flour, then add salt in the left corner and sugar in the right corner, dig a hole in the middle to put baking powder, and then make the first kneading for 30 minutes
3. After kneading the noodles, add butter and kneading for the second time (30 minutes)
4. During the first fermentation of the dough, you can prepare the filling... Add the softened butter to the sugar to beat
5. Just hit the feathered state, and then add the egg liquid in three times. It must be completely blended before adding
6. Then add milk and mix well, then add coconut powder and mix well
7. After mixing well
8. Divide the filling into 6 portions, I weighed it down, about 24.5 grams each
9. The dough is doubled in size. Take it out and let it out. Divide into 6 portions, about 74 grams each. Cover with plastic wrap and let it stand for 15 minutes.
10. Proofed well, stuffing
11. Roll into a bull tongue shape
12. fold
13. Cut five knives
14. Then spread it out, twist it into a twist, and tie a knot
15. Put it in the oven for the second fermentation, put a bowl of hot water at a low level to maintain humidity
16. Raise to twice the size, brush with egg yolk water, put in the preheated oven, middle layer 160 degrees for 23 minutes
Tips:1: I spent about 50 minutes for both fermentations. 2: Cover the dough with a damp cloth during the first fermentation to maintain the humidity of the dough.
