200 g of high-gluten flour, 25 g of low-gluten flour, 25 g of whole egg liquid, 25 g of dry yeast 1 spoon, 25g of butter, 0/5-120ml of milk, 35-40 g of fine sugar, 20 g of shredded coconut and coarse sugar/kloc.

working methods

1. Put the other materials except butter together, basically knead into dough, add butter, slowly knead into dough, and basically become a relatively smooth dough (because the coconut shreds are added, it will not be as smooth as ordinary dough).

2. Put the kneaded dough in a warm and humid place for the first time to ferment to 2.5-3 times its original size (dry the flour with your fingers and insert the dough. If the pit shrinks quickly, the fermentation is not complete, otherwise, the fermentation is not complete. (You can put hot water in the pot, or put hot water in the microwave oven or oven, put the dough to be fermented in a suitable container, cover it with plastic wrap, and put it in the pot, or microwave oven or oven.).

3. Take out the fermented dough, remove most of the air, divide it into 9 small doughs, round them one by one, cover with plastic wrap and relax for about 10 minute;

4. Knead the loose dough into slender strips, put them on the chopping board and arrange them on the baking tray.

5. Shape the dough and put it in a warm and humid place for fermentation until it is 2-2.5 times larger than the original; Brush 20 grams of melted butter gently on the dough surface, and then sprinkle with appropriate amount of coarse sugar.

6. Preheat the oven to 200 degrees, and the middle layer of the oven lasts for about 12- 15 minutes.