Formula:

Dough: 300 grams of high-gluten flour, 3 grams of dry yeast, 50 grams of sugar, salt 1 gram, egg 1 piece (shelled 55 grams), unsalted butter 155 grams, 30 grams.

Coconut paste: 25g butter, 20g powdered sugar, 30g whole egg liquid, milk powder 10g, and 45g coconut paste.

Exercise:

1. Put all ingredients except butter into the chef's machine, mix them into dough at low grade, turn them into thick film at medium and high speed, add butter, mix butter at low grade, turn them into thin film at medium and high grade, arrange them into a circle, and seal them to make them twice as big;

2. After waking up, press the exhaust, divide it into 6 parts, knead it into a circle, wrap it in coconut milk, and pinch it tightly, as shown in the figure: take a "cow tongue", fold it in half horizontally, then fold it up and down, cut some from the middle without cutting it to the bottom tip, and turn the cut sides up into the shape of love;

3, continue to wake up 1.5 times larger, and brush a thin layer of whole egg liquid on the surface;

4. Preheat the oven in advance and bake at 170 degrees for 20 minutes. If the color is satisfactory, cover the surface with tin foil to prevent excessive coloring (the oven temperature can be adjusted according to the actual situation);

Coconut paste sinking method: the butter is softened at room temperature, and the powdered sugar is added and stirred evenly, then the whole egg liquid is added several times and stirred evenly at room temperature, and then the milk powder and coconut paste are added and stirred evenly and put in the refrigerator for later use.