Coconut bread

Softened butter with fine sugar

Add broken eggs

And pour into the palm

(a) Plot coconuts and butter with their hands into coconuts, divided into four equivalents

with bread and face and a single fermentation, all materials except butter are poured into the bread drums in the order of liquid and powder, placed in the bakery for 30 minutes, and the baker and face process is activated for 10 minutes, i.e., 20 minutes before the end of the lacquer, until the end of the lacquer, and then the fermentation process is opened for 90 minutes and the fermentation process is fermented to two times the size of the original face; the detailed process can be consulted by reference to the link at http://m.meishchina.com/blog/55098/#0-qzone-1-89835-d02d2d2a8e8d1a374a433f596ad1440 for the second step of the first step to pick up the fermented face, which is set to four identical sizes, in a round of 15 minutes of ferment

(b) Take a fermented face of the middle and flatten it with a cane

and wraps in coconuts

(b) The wrapped noodles will be closed down, the face cane will be flat, eight cuts will be cut on the face, the middle will be left uncut, as shown in the figure

(a) Shaping into a flower shape

roofboards with grilled dishes, with secondary fermentation in an environment around 38 degrees temperature and 80 degrees humidity, can also be used for the fermentation of ovens; see link http://m.meishichina.com/blog/534619/#0-qzone-1-96562-d020d2d2a4e8d1a374a433f596ad1440

Fermented noodles, egg fluid, almond decoration at the centre

Put it in a preheated 175-degree oven, up and down, in the middle, 15 minutes to the surface yellow