1. Prepare coconut milk, eggs, high-gluten flour, and sugar.
2. Pour the coconut milk into the bread bucket.
3. Add sugar, salt, eggs, corn oil, high-gluten flour, and yeast in sequence.
4. Stir with wooden chopsticks until there is no dry powder.
5. Start the kneading program for 40 minutes. When the time is up, start the fermentation program again, and the fermentation will be doubled.
6. Take out the dough and divide it into three equal parts to exhaust, cover with plastic wrap and let it rest for 15 minutes.
7. Take a portion of the dough and roll it out.
8. Fold the two sides in half toward the middle, and compact.
9. Roll the two ends toward the middle,
10. Turn it over.
11. Prepare them one by one, put them in a baking dish lined with greased paper, put the baking dish into the oven, and put a bowl of hot water under the oven to create a moist-temperature fermentation space. Take it out after fermentation, and preheat the oven at 170 degrees.
12. Sift the dough with dry flour.
13. Cut with a sharp blade.
14. Put the baking pan into the middle of the preheated oven, 170 degrees for 15 minutes.
15. Finished product.
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