1. Put all dough ingredients except butter into a basin and knead until the dough is gluten-free. Tang Zhong's dough will stick to your hands. Don't add hand powder easily. Just keep rubbing for a while. )

3. Add butter and knead until it swells.

3. Take a fresh-keeping bag, pour a little corn oil into it and wipe it evenly, knead the dough into a circle, put it in, seal it and send it to the refrigerator. Leave enough space in the fresh-keeping bag for the dough to swell.

) 2. Take out the dough the next morning and leave it at room temperature for about 1 hour. 5. Prepare coconut stuffing: Coconut bread (Tang Zhong) (1) butter is softened at room temperature and beaten evenly with an egg beater.

⑵ Add fine sugar and mix well. ⑶ Add the whole egg in several times and stir well. (4) Add coconut and mix well. 5] Add milk, stir well, and let it stand for a while to let the coconut absorb enough water.

6. Divide the dough into required portions, knead and relax for 15 minutes.

⒎ Fold the relaxed dough and press it into a round cake. After turning it over, put the coconut stuffing in the middle and wrap it.

⒏ Close the dough, flatten it and roll it into strips.