2. Put coconut, flour, eggs, sugar and baking powder into the chef's machine in turn. If you don't have a chef's machine at home, you can use a bread machine or knead dough by hand. Knead the dough by hand, pour the flour on the chopping board, then open the nest, and then add coconut, eggs, sugar and baking powder in turn.
3. Take 50g milk, heat it, pour in yeast and stir it evenly.
4. Knead the yeast evenly by hand.
5. Put the yeast water into the chef's machine, put it on the chef's machine, and knead it slowly in the first or second gear. According to the water absorption of the dough, slowly add milk, and then knead the dough in a high-grade way.
6. Transfer the kneaded dough to the chopping board and knead for a while. If you knead the dough by hand, the dough will be smooth and can form dough.
7. Divide the dough into two parts, knead it into strips, and cut it into small doses, each of which is about 60g.
8, shaping, fermentation, because now the fermentation time is longer in winter, and the dough can be steamed when it is twice as large.
9. Steam on high fire for 20 minutes and turn off the fire. Dip in condensed milk, which has both coconut fragrance and milk fragrance.