Materials: 350g gluten, 190g milk, 1 egg, 35g refined sugar, 4g salt, 12g fresh yeast, 35g butter, coconut milk: 65g corn oil, 1 egg, 30g powdered sugar and 35g coconut milk.

Exercise:

1. Put the materials other than butter into a dough mixer and knead them into serrated thick films, then add butter and knead them into thin films.

2. Divide the dough into 16 portions, round it and put it in a 28×28 baking tray.

3. Put it into a high BIC 80s oven for fermentation mode, and ferment to the size of 1.5 times.

4. When the dough is almost fermented, make it into coconut, mix corn oil with eggs, powdered sugar and coconut evenly, and put it into paper bags.

5. Squeeze the fermented dough into coconut paste, put it in a high BIC 80s oven in open hearth mode, put it on the bottom floor, and heat it up and down 165 degrees for about 23 minutes. When the color is satisfactory, cover it with tin foil to prevent the color from being too dark.