1. Cover the kneaded dough with plastic wrap and relax for 10 minute.

2. After relaxing, divide into 3 parts, knead the round cover and relax for 20 minutes.

3. Prepare diced mango and cut it into smaller packages (dry the surface with kitchen paper before packaging).

4. After relaxation, roll one into a rectangle, sprinkle with coconut milk and put mango.

5. Wrap the mango stuffing and roll it down. After rolling, pinch the joint until it is about 20 cm long. Roll one end open, and circle the two ends to overlap and pinch.

6. Turn it over, wrap it all up and ferment it to twice its size (or refrigerate it overnight).

7. baking soda water ratio: 500ml of water, 0/0g of baking soda/kloc-0, a pot of baking soda water, and boiling the fermented shellfish on both sides for 30 seconds.

(Not boiled water, just bubbling)

8. Drain the water after taking it out, dry the coconut, preheat it, and bake it in the oven at 200 degrees 18 minutes.