1. Weigh high-gluten flour.
2. Put 30g of white sugar, a little salt, and yeast in the middle.
3. According to the water absorption of the flour, add an appropriate amount of warm water to start kneading. After mixing for 20 minutes, add butter that has softened at room temperature and continue mixing.
4. The reconciled dough can be pulled out of a tougher film.
5. One shot at room temperature.
6. When the dough is fermented, make coconut filling. Weigh corn oil.
7. Add the coconut paste.
8. The remaining 10g of white sugar.
9. Stir well and the coconut filling is ready.
10. Take out the made dough and let it out.
11. Divide into quarters and relax for about 15 minutes.
12. Roll out that one.
13. Spread coconut stuffing in the middle.
14. The captains on both sides came back, pinched and closed their mouths.
15. The interface faces down, leaving a small part, and the rest is divided into two with a knife.
16. Slowly roll up the noodles on both sides.
17. Do everything well.
18. Put a bowl of hot water in the oven for two shots.
19. Take out the second dough.
20. Brush a layer of egg wash.
21. Preheat the oven and fire up and down at 170 degrees for about 20 minutes.
22. Let the baked bread cool naturally.
23. Beautiful sheep with flowers ❀.
24. Alas, I am almost a "scrap sheep".
25. O(∩_∩)O haha~ let's eat~
Tips:1. The filling can be changed to what you like.
2. The oven settings are for reference only.
