1. Prepare the medium dough materials
2. Pour the liquid into the basin. The yeast and sugar are open. Stir one side first, then stir the side with yeast
3. Stir well with chopsticks again
4. When mixing until there is no dry powder, take out the kneading pad and knead until smooth
5. Put it in a basin and cover with plastic wrap. When the indoor temperature is low, leave it to ferment at room temperature for one hour, then put it in the refrigerator at 5 degrees Celsius and prepare to refrigerate for 12 hours_17 hours
6. Prepare the master dough
7. Stir evenly, put it in a fresh-keeping bag, and let it stand for more than two hours (I let it stand overnight). Please ignore if you knead the dough with a chef machine, and proceed directly according to the chef machine kneading procedure.
8. The fermented medium-type dough, take it out to warm up
9. Now you can prepare softened butter
10. Mix the medium dough with the main dough and knead well
11. Knead to a coarse film state
12. Add softened butter
13. Knead again with the root of the palm. After the butter is absorbed by the dough, beat it a dozen times
14. Look! The glove mask will come out soon, and the entire kneading process takes about 15 minutes
15. At the beginning, fermentation in winter is a difficult problem. As witty as I am, I turn the cake box upside down, pour hot water, and put the basin on it.
16. Put the lid on and wait for the fermentation
17. Wait for the fermentation process, make coconut filling, add the egg liquid into the softened butter and mix well, then add the fine sugar and mix well
18. Pour in the coconut filling and stir well
19. Then add milk and mix well, put in the refrigerator for later use
20. Poke the dough with your hands, the hole will not collapse or shrink, and it will be completed in one shot
21. Take out the dough and press to exhaust
22. Divide equally into nine parts
23. Spheronize the lid and let it rest for 15 minutes
24. During the relaxation process, take out the coconut paste filling from the refrigerator and divide it into nine parts
25. Take a portion of the dough and press it into a pie shape, put in the coconut paste, wrap it with tiger’s mouth, and pinch the joint
26. Press the wrapped dough first, and then roll it into an oval shape with a rolling pin
27. Fold longitudinally
28. Fold it in half horizontally
29. Cut it gently with a knife, leaving about 1.5 cm at the bottom without cutting to the end
30. Flip the left and right sides again, arrange the shape, and put it in the oven about 38 degrees for two shots
31. After the second shot is completed, apply egg wash
32. Enter the preheated oven at 180 degrees, and bake in about 15-18 minutes, and cover with tin foil when the color is satisfied.
Tips:The post-yeast standing method is used again, which is suitable for friends who don’t have a cook machine. If there is a cook machine, it can directly follow the usual kneading procedure.
