1. Prepare the materials
2. Knead all the ingredients of the dough (except butter) until evenly
3. Knead until the film barely comes out, add butter.
4. Just knead it until you can pull out the film.
5. Put the dough in a basin, wrap it in plastic wrap, and leave it at room temperature for about 40 minutes. The yeast dough only presses a hole in the middle and does not shrink or collapse.
6. Exhaust the air from the dough. Divide the dough into small doughs weighing about 70 grams each. Knead the dough, cover it with plastic wrap, and relax for 5 to 10 minutes.
7. Take out the small dough and roll it into an oval sheet.
8. Roll up the dough.
9. Cut the rolled dough in half to get two doughs.
10. Mix the bottom dip evenly. Touch the bottom of the cut dough with a little water and dip it into the mixed dip.
11. Spread salad oil on the container, and put the bread dough filled with the base material into the container. After the second fermentation, put it in the middle layer of the preheated 180 degree oven and bake for 25 to 30 minutes.
12. After roasting, spread a layer of honey water on the surface and sprinkle with coconut paste and you can eat it. It's best when it's hot.
More about the making skills and making videos of this recipe can be viewed in a baking