Polish type: 100g high-gluten flour? 100g water? 1g high-sugar resistant yeast powder

Main dough: 250g high-gluten flour? 80g pure milk? 1 egg (50g egg liquid )? 30g sugar (it is not recommended to reduce the sugar amount!) 3g salt? 3g high-sugar resistant yeast powder? 30g butter

Coconut paste: 65g corn oil? 1 egg (50g)? 30g sugar? Coconut paste 35g

Steps

1. Mix the Polish seeds evenly and put them into a sealed container. Ferment at room temperature 23 degrees for 3 hours until it triples in size. There will be bubbles on the surface of the fermented Polish seeds. The inside is honeycomb-shaped

2. Add the ingredients other than the Polish seeds and butter in the main dough into the mixing barrel

3. Mix at the 3rd gear for 3 minutes until there is no dry powder, then turn to the 6th gear 6 Knead for 3 minutes to form a rough film

4. Add butter softened at room temperature and knead for 3 minutes at setting 3 until all the butter is absorbed into the dough

5. Knead for 6 minutes at setting 6 to form a fine film

6. Take out the kneaded dough and round it, cover it with plastic wrap and let it ferment until it doubles in size

7. Press to release the air, divide it into 16 portions, roll it into a round shape, and place it on a baking pan to ferment at 35 degrees 1 Hours

8. Make coconut sauce: mix eggs, corn oil, and fine sugar evenly

9. Add coconut, mix well, put into a piping bag and set aside

10. The dough is fermented and set aside. Preheat the oven to 175 degrees.

11. Spread the coconut paste evenly and place it on the middle shelf of the oven

12. Heat the oven to 175 degrees for 20 minutes. When the color is satisfactory, cover it with tin foil

13. After taking it out of the oven, shake it twice to release the heat, let it air until warm and then bag it for storage