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1. All the materials are mixed and kneaded to the expanded state, as shown in the picture
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2. Cover the kneaded dough with plastic wrap, ferment in a warm place, and ferment until the fingers do not shrink or collapse.
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3. The fermented dough, ventilate, divide into 12 equal parts, knead and proof for 20 minutes
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4. Roll out into a round shape and put in coconut paste filling
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5. Wrap the coconut filling
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6. Pinch the mouth down, flatten, roll into a circle, and cut into eight, taking care not to cut in the middle
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7. Based on the previous step, continue to wait and cut
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8. According to your favorite shape, flip, twist, etc., you can use your style freely
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9. After finishing the shape, put it in the oven to ferment, put hot water on the bottom layer, temperature 35, ferment for 40 minutes, after fermenting, brush the egg liquid on the surface
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10. Preheat the oven, the upper and lower heat of the middle layer is 170 degrees, 20 minutes, Meimei is out of the oven
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Tips:You can also put any fillings you like like red bean paste
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