1. First prepare the ingredients for the dough
2. Prepare the ingredients for the filling
3. Pour the milk into the bread machine, add sugar, high-sugar-tolerant yeast, and then add high-gluten and low-gluten flour
4. Finally, add salt, start the dough mixing program of the bread machine, and set a timer for 30 minutes
5. After kneading for 15 minutes, add unsalted butter and continue to knead until it is complete;
6. While waiting for the kneading time, make the coconut filling; add powdered sugar to the softened butter, mix well, add the whole egg liquid in three times, and mix well each time
7. Finally, add coconut paste, mix well, divide into 6 portions and set aside
8.
Put the kneaded dough directly on the chopping board and press flat, divide it into 6 portions,
Cover after kneading and let stand for 15 minutes
9. Take a dough and roll it out, wrap it in the stuffing, close it, press it down, and cut out 6 petals with scissors
10.
Prepare them one by one, put them in a baking tray, cover them, and ferment in a warm place until they become fatter;
Brush a layer of whole egg liquid on the fermented bread
11. Sprinkle black sesame seeds in the middle; put in the preheated oven, middle and lower layer, and heat up and down at 180 degrees for 20-23 minutes
Tips:When fermenting, it’s enough to ferment until the dough is about twice as big as before
