1. Soup: Pour 20 grams of boiling water into 20 grams of high powder, stir evenly without dry powder, and let it dry for later use
2. Soften the butter in advance, mix the softened butter with sugar powder, then add milk and whole egg liquid and stir, then add coconut and stir evenly.
3. Freeze in the refrigerator for half an hour
4. After half an hour, take it out and divide it into 25 grams, and round it for later use
5. Use the post-oil method to put the ingredients into the bread machine for kneading, and put the sugar and salt diagonally.
6. After kneading, take a small piece, and the smooth film can be pulled out, indicating that the kneading is complete
7. Knead the kneaded dough, knead it, divide it into two parts, put one part in the refrigerator to ferment, and let one part relax for ten minutes
8. Divide the loosened dough into four parts, knead round and cover with plastic wrap to relax for 10 minutes
9. Roll out the loose dough and wrap it with coconut filling
10. Slowly close the tiger's mouth upwards, close and squeeze tightly
11. After wrapping, the smooth side is facing up, squeeze it slightly and roll it out into a round piece
12. Cut into six equal parts with scissors, don’t cut in the middle
13. Cut another cut in the middle of each piece
14. Every two is a set, twisted 90 degrees
15. Use hand to level and shape.
16. Put in the oven to ferment to 1.5 times, sprinkle a little sesame seeds in the middle, brush with egg liquid, preheat the upper and lower tubes of the oven to 170 degrees for five minutes, put in the bread and bake for 15 minutes
17. Half of the refrigerator is shaped in the same way
