WHAT YOU NEED

Ingredients

200 grams of high-quality flour
50 grams of low-fat flour
10 grams of milk powder
3 grams of yeast
40 grams of sugar
25 grams of whole eggs
25 grams of butter
130 grams of water
50 grams of whole eggs
50 grams of butter
100 grams of coconut
50 grams of milk
50 grams of fine sugar

How TO MADE Bags of coconut

Steps 1 to 4

1. The post-oil method grinds all the materials to an expanded, smooth surface.

2. It is fermented in a warm, humid place to 2.5 times its original size.

3. After the fermentation is exhausted, the dough is divided into nine 30-gram doughs and one large dough is rolled and the lid is loose for 20 minutes.

4. While waiting, divide the prepared filling into 18 grams.

Steps 5 to 8

5. Divide the large dough into 18 small doughs of 7 grams and 18 small doughs of 4 grams.

6. Take a 30-gram dough, flatten it, wrap it in the filling, hold it down, flatten it slightly, and then line it up on the grill, and the toe part is done.

7. Take another 18 grams and 14 grams of dough in pairs, lined up next to the palms of the feet, leaving a little space between the dough, so that the dough naturally sticks together after fermentation.

8. The well-formed foot is placed in a warm place for a second fermentation.

Steps 9 to 12

9. Brush the eggs after fermentation.

10. Preheat in the oven 180 degrees, medium for about 15 minutes.

11.