Hokkaido coconut bun
By VicentaLakin
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido coconut bun
1
The Chinese material is soared, it's twice as big, it doesn't shrink
2
Add Main Panel Materials Except Butter
3
Post-oiling, extension, butter, full
4
30 minutes, 1.5-2 times bigger. I put it in one night and it's twice the size
5
We split it into nine pieces, round and round for 20 minutes
6
Thrust every piece of tungsten into an elliptical bottom
7
Put the prepaid coconut pie on the noodle
8
Squeeze from top to bottom in an elliptical shape
9
Get on the grill and brush the egg
10
Scratch the melted butter on the mouths, into the oven's baked surface and out of the oven at 163 degrees and 26 minutes lower