1. 1: Stir the main ingredients and knead to the fully expanded stage and then ferment to 2 times the size.
2. Knead the fermented dough until it is completely exhausted, divide into 8 equal parts, round, cover and proof for 15 minutes.
3. Knead the fillings evenly to form fillings.
4. Roll out the awake dough into 3 to 4 mm round cakes.
5. Put the round cake on oil paper and spread one-sixth of the coconut filling. Then put another pie, a total of 4 layers of pie and 3 layers of filling. Then divide the cake evenly into 16 portions without cutting the middle.
6. Rotate each pair by 360 degrees relative to each other and put them together, pinch them together on their heads.
7. Make them one by one, and turn them into raw bread.
8. Lift up the greased paper and put it in the baking dish, cover and proof for 30 minutes. Brush with egg yolk liquid and sprinkle sesame seeds in the center.
9. Put the baking tray into the preheated oven, and bake at 160 degrees for 25-30 minutes.
