1. Pour corn oil into a bowl, add coconut paste, mix well
2. Add 40 grams of sugar, mix well and set aside
3. Add 10 grams of water to the remaining 5 grams of white sugar and mix well until the white saccharification is boiled into sugar water.
4. 180 grams of water in the bread bucket, add salt, pour flour, dig a small hole in the flour, add yeast, turn on the kneading process to form a smooth dough, and leave it in a warm place to ferment to double its size
5. After taking out the exhaust, divide into two pieces of dough
6. Take a piece and roll it into a tongue shape
7. Pour the coconut filling, leaving some gaps on the edges
8. Rolls into long strips
9. Cut into several sections with a knife
10. Tighten the two sides as shown in the figure, and gather the closing to the middle and pinch tightly
11. With the mouth facing down, gently press the palm of your hand to form a circle
12. Place it on a non-stick baking tray and make the others in turn
13. Place the baking tray on the middle of the oven, put two bowls of hot water at the bottom, cover the oven door and let it stand for 20 minutes
14. Take out the baking tray, preheat the oven, and at the same time brush the biscuits with sugar water
15. Sprinkle white sesame seeds and press it with your hands
16. Put the baking tray into the lower level of the preheated oven, 180 degrees for 25 minutes
Tips:The temperature and time of the oven should be set according to the temper of your oven. Brushing the cakes with sugar water makes it easier to stick to the sesame seeds.
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