1. 1. Put the ingredients except butter and flaxseed into the cook machine and knead into a smooth dough, add flaxseed and knead it round, add butter and knead to the complete stage, pull out the film by hand, and the kneaded dough will be fermented at room temperature ；
2. 1. Put the ingredients except butter and flaxseed into the cook machine and knead into a smooth dough, add flaxseed and knead it round, add butter and knead to the complete stage, pull out the film by hand, and the kneaded dough will be fermented at room temperature ；
3. 1. Put the ingredients except butter and flaxseed into the cook machine and knead into a smooth dough, add flaxseed and knead it round, add butter and knead to the complete stage, pull out the film by hand, and the kneaded dough will be fermented at room temperature ；
4. 1. Put the ingredients except butter and flaxseed into the cook machine and knead into a smooth dough, add flaxseed and knead it round, add butter and knead to the complete stage, pull out the film by hand, and the kneaded dough will be fermented at room temperature ；
5. 2. In the process of dough fermentation, make coconut fillings, add fine sugar to the softened butter, mix evenly with a mixing knife, then pour the egg liquid in twice, stirring evenly each time, and add the milk in three times. Stir it every time. It is normal for the oil to separate at this time. Add coconut paste and stir until it is evenly mixed. Cover with plastic wrap and put it in the refrigerator for later use;
6. 2. In the process of dough fermentation, make coconut fillings, add fine sugar to the softened butter, mix evenly with a mixing knife, then pour the egg liquid in twice, stirring evenly each time, and add the milk in three times. Stir it every time. It is normal for the oil to separate at this time. Add coconut paste and stir until it is evenly mixed. Cover with plastic wrap and put it in the refrigerator for later use;
7. 2. In the process of dough fermentation, make coconut fillings, add fine sugar to the softened butter, mix evenly with a mixing knife, then pour the egg liquid in twice, stirring evenly each time, and add the milk in three times. Stir it every time. It is normal for the oil to separate at this time. Add coconut paste and stir until it is evenly mixed. Cover with plastic wrap and put it in the refrigerator for later use;
8. 2. In the process of dough fermentation, make coconut fillings, add fine sugar to the softened butter, mix evenly with a mixing knife, then pour the egg liquid in twice, stirring evenly each time, and add the milk in three times. Stir it every time. It is normal for the oil to separate at this time. Add coconut paste and stir until it is evenly mixed. Cover with plastic wrap and put it in the refrigerator for later use;
9. 3. For about 1.5 hours, use your fingers to dip the flour into the flour and poke the hole without shrinking, that is, the fermentation is completed. The fermented dough is vented and divided into three equal parts, rounded, and relaxed for 15 minutes. The loose dough is pressed again with your hands. Inflate, roll out into a rectangle, turn it over, then add the coconut paste filling, do not smear around, roll down from injury, pinch the mouth tightly, and put it into the mold;
10. 3. For about 1.5 hours, use your fingers to dip the flour into the flour and poke the hole without shrinking, that is, the fermentation is completed. The fermented dough is vented and divided into three equal parts, rounded, and relaxed for 15 minutes. The loose dough is pressed again with your hands. Inflate, roll out into a rectangle, turn it over, then add the coconut paste filling, do not smear around, roll down from injury, pinch the mouth tightly, and put it into the mold;
11. 3. For about 1.5 hours, use your fingers to dip the flour into the flour and poke the hole without shrinking, that is, the fermentation is completed. The fermented dough is vented and divided into three equal parts, rounded, and relaxed for 15 minutes. The loose dough is pressed again with your hands. Inflate, roll out into a rectangle, turn it over, then add the coconut paste filling, do not smear around, roll down from injury, pinch the mouth tightly, and put it into the mold;
12. 3. For about 1.5 hours, use your fingers to dip the flour into the flour and poke the hole without shrinking, that is, the fermentation is completed. The fermented dough is vented and divided into three equal parts, rounded, and relaxed for 15 minutes. The loose dough is pressed again with your hands. Inflate, roll out into a rectangle, turn it over, then add the coconut paste filling, do not smear around, roll down from injury, pinch the mouth tightly, and put it into the mold;
13. 4. Preheat the oven at 185°C and finish the second fermentation. Sift in a little high-gluten flour on the surface, then cut out the pattern with a sharp blade, put it in the oven, turn at 185°C for 15 minutes to 170°C for 20 minutes, and cover with tin foil in time. , It will be demoulded immediately after being out of the oven, and sealed and stored at room temperature.
14. 4. Preheat the oven at 185°C and finish the second fermentation. Sift in a little high-gluten flour on the surface, then cut out the pattern with a sharp blade, put it in the oven, turn at 185°C for 15 minutes to 170°C for 20 minutes, and cover with tin foil in time. , It will be demoulded immediately after being out of the oven, and sealed and stored at room temperature.
15. 4. Preheat the oven at 185°C and finish the second fermentation. Sift in a little high-gluten flour on the surface, then cut out the pattern with a sharp blade, put it in the oven, turn at 185°C for 15 minutes to 170°C for 20 minutes, and cover with tin foil in time. , It will be demoulded immediately after being out of the oven, and stored at room temperature in a sealed container.
16. 4. Preheat the oven at 185°C and finish the second fermentation. Sift in a little high-gluten flour on the surface, then cut out the pattern with a sharp blade, put it in the oven, turn at 185°C for 15 minutes to 170°C for 20 minutes, and cover with tin foil in time. , It will be demoulded immediately after being out of the oven, and stored at room temperature in a sealed container.
