1. 100 grams of flour, 150 grams of hot water, stir, cool thoroughly
2. Put eggs, oil, sugar and salt diagonally, start the kneading program with flour and yeast for 15 minutes, two times in total
3. Turn off the power for the second reconciliation and leave it to ferment naturally
4. When the fermentation is twice as big
5. Take out the exhaust gas into 8 equal parts
6. 70 grams per serving rounded
7. Cover with plastic wrap and relax for 15 minutes
8. Coconut, softened butter, sugar and egg liquid and mix well
9. Divide the minced coconut into 8 equal parts, press the detergent to flatten into a piece of minced coconut, tighten the mouth and make a round
10. Press flat and fold it into a long tongue, then fold it again
11. Cut through
12. Turn over and put in the baking tray
13. Put it in the oven for second proofing
14. Brush the whole egg liquid on the surface, put it in the middle layer of the preheated oven, and bake at 200 degrees for 25 minutes
