1. Soybean butter in water, add sugar, milk powder, egg mixture and mix well, then add coconut paste, mix well and put it in the refrigerator
2. First cook the seeds: pour 20 grams of high powder into 20 grams of boiling water, mix well and let cool. Put all the ingredients in the main dough except butter and salt into the bread machine, then put in the hot seed dough, knead until smooth dough, add butter and salt, and knead out the glove film
3. Put it in a warm place and ferment to twice its size,
4. Divide into 8 portions and let the plastic wrap on the round lid loosen for 10 minutes
5. Divide the coconut filling into 8 portions
6. Flatten the loosened dough and wrap it with 25 grams of coconut filling
7. Pinch the mouth tightly, the mouth is down
8. Put it in the baking dish and squash it slightly
9. Use scissors to cut 8 times, and then put it in the oven for fermentation. The dough is twice as big
10. Brush a layer of water on the surface of the fermented dough, and put a little coconut paste in the middle
11. Preheat the oven to 170 degrees, bake the middle layer for 18 minutes
12. Finished product
Tips:As long as the dough is cut to reveal the coconut filling, you don’t need to cut up and down together, you can put your favorite fillings
