1. The fermented dough is divided into 4 small doses and vented and rolled out.
2. Use butter, eggs, milk, coconut paste, and sugar to mix into coconut paste filling, and wrap the noodles with coconut paste filling.
3. Roll it out again with its mouth down.
4. Use a knife to cut the dough for 5 cuts, without cutting the top section. Stacked together one by one.
5. Twist the stacked dough pieces in opposite directions with both hands into long strips, and connect the two ends together in the direction of the twist.
6. The interface is more beautiful when placed below.
7. Leave it in a warm place to ferment for 30 minutes, and brush with a layer of egg and milk mixture.
8. Preheat the middle layer of the oven at 150 degrees in advance for 20 minutes.
9. Finished picture.
