Composition:

Bread part: 350g high-gluten flour, iced milk 190g, egg 1 piece, 5g yeast, 4g salt and 35g butter.

Coconut paste: 35g of coconut paste, egg 1 piece, 30g of sugar and 65g of corn oil.

Exercise:

1: Put all ingredients except salt and butter into the chef, first stir the ingredients at the second speed, and then make a thick film at the fourth speed. (you can put the liquid first, then the dry powder, which makes it easier to squeeze out the film. )

2: After the coarse film appears, add salt and softened butter, mix the butter with fresh second gear, and then hit the glove film at high speed.

3. Put the dough in the oven and ferment at 28 degrees 1 hour to double its volume. Remember to put a bowl of hot water beside it.

4: Take out the dough, exhaust it, then divide it into small portions of 16, wake it for 15 minutes, then shape it, round it, and put it in a baking tray.

5: Ferment in ovens at 32℃ and 30℃ until it is 1.5 times larger. You can make coconut milk when you wait.

6: Add sugar to the eggs and mix well. Add corn oil in three times and mix well. Finally, add coconut, stir well, and put into paper bags for later use.

7: Squeeze coconut milk onto each dough, then put it in the oven 190 degree to light it, and fire it at 200 degree for 20 minutes. Cover the surface with a layer of tin foil after coloring or the last 8 minutes to prevent excessive coloring.