1. Mix the ingredients of the oily skin and knead to a smooth dough, cover it, and let it stand for 20 minutes.
2. The ingredients of the shortbread are mixed evenly into a dough.
3. The dough after the shortening and the oil crust are loosened are divided into 12 even parts.
4. Each small dose of oily skin is compressed and packed into shortbread. Close your mouth.
5. After the strict package, they are all done one by one.
6. Wrap the agent and roll it out into a long strip.
7. Roll up.
8. Then come along and roll it into a long bar.
9. Roll up, make everything, and relax for 15 minutes.
10. Put all the ingredients except the egg yolk in the auxiliary materials together. Mix well and form a dough. Make coconut stuffing.
11. The loose noodles are directly squeezed into a round shape as much as possible. Pack the coconut stuffing.
12. Put directly into the baking tray after wrapping. Brush with egg yolk liquid.
13. Use a knife to make a cross, as long as it reaches the filling.
14. Put it in the preheated oven at 180 degrees for 25 minutes.
15. Take it out and you're done.
Tips:Use a knife to make a cross, just as far as the filling is, not too deep. The oven time should be controlled according to the performance of your own oven. The coconut filling can also be divided into 12 portions and then packaged, which is easier to handle.
