1. After a procedure, add butter and salt and knead to complete the stage.
2. Cut a little dough and pull out a large, strong film by hand.
3. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. After pressing the exhaust, the cutting round is loose.
6. Take a piece of dough and pour into the coconut and honey beans and wrap it.
7. Wrap them in order and put them in a baking tray for secondary fermentation.
8. Brush a layer of egg liquid after fermentation.
9. The oven is preheated in advance, and the middle layer at 170°C is about 20 minutes (time and temperature are for reference only) and then covered with tin foil.
10. Keep cool and keep tightly closed.
Buy on JD
Buy on Amazon