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  1

  Prepare the required ingredients.

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  2

  Put the dough ingredients except butter into the mixing barrel of the chef's machine, start the chef's machine, and beat the dough until it becomes a rough film.

• 

  3

  Add the butter that has been softened at room temperature, start the cooker again, and beat until it forms a tough film.

• 

  4

  Gather the dough into a smooth shape, place it in a fermentation box, and ferment until doubled in size.

• 

  5

  Take out the dough, press lightly to deflate the dough, divide it into 8 equal parts, gather it briefly and let it rest for 15 minutes.

• 

  6

  Take out a piece of dough, with the smooth side facing down, and roll it into a rectangular shape.

• 

  7

  Put in a sausage and roll it into a roll.

• 

  8

  Roll coconut on the surface.

• 

  9

  Cut four knives evenly into five petals, but do not cut them off. Connect them end to end to form a small flower. Then put it in the oven to ferment at 35 degrees for 20 minutes.

• 

  10

  Use scissors to make a cut on each petal.

• 

  11

  Squeeze salad dressing into the knife edge and sprinkle with a little chopped parsley.

• 

  12

  Then put it into the preheated wind oven and bake it at 160 degrees for about 18 minutes. After the baking is completed, take it out and let it cool.

Tips

1. Please adjust the amount of liquid according to the flour, environmental humidity and your own control.
2. Bake fully and demould in time. The time and temperature used in this article are for reference only. You must adjust the required temperature and time according to your own oven and the temperament of the mold. Please be flexible.