Coconut milk dumpling

1. Put all ingredients except butter into the bread maker and stir until the dough is almost formed.

2. Add butter and orange peel crumbs, and continue stirring until the dough expands.

3. Roll the kneaded dough and let it sit at room temperature for about an hour.

After the dough has doubled in size, take it out for shaping. (That's my daughter's little hand. There were originally other pictures, and the little hand was quite cute, so I put it up. Children are cute no matter what they do.)

5. Divide the dough into 16 equal portions, let it stand for 15 minutes, then knead it into a round shape and place it on a baking tray for secondary fermentation.

6. Prepare the filling by mixing coconut milk, egg mixture, and granulated sugar evenly.

After the bread is ready, brush a layer of egg mixture first, then cut the top of the bread into a cross shape with scissors, and preheat the oven to 180 degrees.

8. Add coconut paste filling

9. Place the baking tray in the middle of the oven, and the bread will be out in about 20 minutes.

10. Finished product drawing