How to make coconut sesame cake (frozen version)

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  1. Prepare flour, yeast, sugar and coconut flour.(I forgot to pat in the sugar)

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  2. Combine coconut powder and white sugar Pour into flour and mix well.

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  3. Dissolve the yeast in warm water and let it rest for two minutes.

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  4. Pour the yeast into the flour and stir the flour with chopsticks In the shape of catkins.

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  5. Add water while kneading the flour until there is no good flour.Knead the dough smooth.Leave for five minutes and knead again.

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  6. Place in a warm place to rise until doubled in size.

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  7. Knead the two doughs for a second time to deflate them, and then roll them into a round shape., roll into long strips and cut into equal-sized pieces.

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  8. Roll out the paste and brush with a thin layer of oil.

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  9. Fold the five corners in half like a bun and let it rest for two minutes.

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  10. Round all the dough and let it rest for five minutes.

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  11.When the oil is almost absorbed, knead all corners again.Shut up.

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  12. Round again.

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  13. Roll out the dough, put sesame seeds underneath, and fold the dough into Press it on the sesame seeds, sprinkle sesame seeds on top, roll it out again, and embed the sesame seeds into the dough.

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  14. Make all the cakes in turn and let them rest for ten minutes.

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  15. Brush the electric baking pan with thin oil and preheat it for two minutes.Put in the cake base and close the lid and bake.(Fire up and down)