1. Mix all the ingredients except the butter, knead into a smooth dough, add butter, knead until you can pull out a firmer film. After kneading the dough, put it in a basin with a layer of oil, cover the basin with a wet towel, and let it dry at room temperature. One hour and twenty minutes to 2.5 times the size. Press a small hole with your fingers. It does not shrink or sink. The dough is in the best condition. Take out the dough, flatten and vent, then divide the dough into 16 equal parts, then knead and loosen it for 15 minutes at room temperature. To soften, add 70g of coconut minced, 50g of powdered sugar, 20g of milk powder, 40g of eggs, 40g of milk, and 50g of Sunshine Girl grapes. Mix well and set aside for later use
2. Flatten the loose dough, wrap it with a suitable amount of coconut raisin filling, close it, round it, and place it neatly in a non-stick baking dish
3.
Put the baking tray in the oven, put a bowl of warm water (about 60 degrees) at the bottom to ensure the humidity during fermentation, close the oven door and leave for one hour to 2 times the large surface. Brush the egg liquid and preheat the oven at 180 degrees, put the second layer up and down Bake for 30 minutes, and cover with tin foil when the surface is colored for about 10 minutes in the middle.
Take it out and let it cool on the grill, then put it in a fresh-keeping bag to save
