1. Each cocktail bun is 75g sweet dough + 35g cocktail filling
2. The cocktail filling and cocktail oil can be prepared and refrigerated in advance, and defrosted 2 hours before use.
3. The yeast used is Golden Swallow Yeast.
4. If you don’t like lard, you can use butter instead
5. Soup = 30G high-temperature flour + 30G hot water
6. For old noodles, you leave a little dough behind every time you make it and freeze it. Then you can defrost it and add it to the next time you make bread.
7. This amount can produce about 15 pieces of 75g dough. If you want to make less dough, you can reduce it in proportion.

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Sweet Dough:
High gluten flour 560G
Sugar 120G
Salt 8G
Yeast 8G
Lard 25G
Butter 25G
Milk powder 15G
1 egg
Water 180G
Soup 60G
Old noodles 60G
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Cocktail filling:
Shredded coconut 50G
Sugar 50G
Butter 80G
Milk powder 20G
Low gluten flour 20G
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Cocktail:
Butter 30G
Sugar 10G
Low flour 20G
Raw oil 5G

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Subtitles in other languages ​​are translated using GOOGLE :D
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