Ingredients

Main Ingredients

High Gluten Flour

85g

Water

48g

Whole Eggs

9g

Sugar

15g

Milk Powder

3g

Salt

0.5g

Supplementation p>

Dry yeast

2g

Butter

9g

Accessories

Taro filling

80g

Coconut

5g

Steps

1. Dough: 85g of high gluten flour, 48g of water, 9g of whole egg, 15g of sugar, 3g of powdered milk. Salt 0.5g, dry yeast 2g, butter 9g

Filling: taro filling 80g, coconut 5g

2. Pour the dough ingredients except butter into a bowl and mix to form a homogeneous dough.

3. Add butter and continue to knead.

4. The dough should be able to pull out a thin film.

5. Put the dough into a large bowl for basic fermentation.

6. Dough should be doubled in size.

7. Exhaust, divide into thirds, roll out, and relax for 15 minutes.

8. Pour the coconut and taro filling into a bowl.

9. Mix well,

10. Divide into three equal parts.

11. Take a piece of dough, press it flat and put in the filling.

12. Wrap up, close down and press flat.

13.Put the dough into a baking tray and cut out 6 slits for final fermentation.

14. Let the dough grow until doubled.

15. Brush the top with egg wash and sprinkle with coconut.

16. Place in the oven on the middle shelf, top and bottom at 160-180 degrees, and bake for about 15 minutes or so.

17. Golden brown on top, remove from oven.

Tips

The fermentation time depends on the temperature.

The ratio of coconut to taro filling can be adjusted according to your preference.

The baking time and heat should be adjusted according to the actual situation.