1. Set aside the coconut stuffing.
2. Mince the green onions, set aside the eggs and intestines.
3. Add eggs, salt, sugar, high-gluten flour, and yeast to the water for fermentation.
4. Divide into noodles, each about 50G.
5. Press the flat dough.
6. Roll it thin with a rolling pin.
7. Add the fillings.
8. Wrap into a bun shape.
9. Put it into the paper tray with its mouth down.
10. Ferment for about 60 minutes.
11. Brush the surface with egg wash.
12. Sprinkle with black sesame seeds.
13. Add intestines.
14. Add chopped green onions.
15. Add salad dressing.
16. Bake at 180 degrees for about 18 minutes after preheating the oven.
Tips:1. The temperature is high in summer, the length of fermentation time can be determined according to the temperature.
2. Shallots can be roasted directly or dried in the sun to make dried onions.
