Add 3 cups and ½ of sifted wheat flour and 10g of dry biological yeast. Mix well. Then add 2 eggs, 2 tablespoons oil, ¼ cup sugar, ½ teaspoon salt and ¾ cup water. Mix well until you reach the point that does not stick to your hands.
Step 2
Knead the dough for approximately 10 minutes or until the dough is very soft and smooth.
Step 3
Transfer to a container, cover with a cloth and let stand 1 hour.
Step 4
Now divide the dough into 20 equal parts. Then shape it with your hands in a ball shape.Transfer to a baking sheet greased with butter and flour and let stand another hour. It is important to leave 2 fingers of space between each ball, so as not to run the risk of sticking when it grows.
Step 5
Place in a preheated oven at 180°C for approximately 20 minutes or until golden on top.
Step 6
Using a fork, prick the buns on 2 sides. Now with a sprinkling spout, fill the buns, but if you don't have a sprinkling spout, you can cut the rolls in half and stuff them.
Step 7
In a container, add 100ml of coconut milk, 198g of condensed milk and 1 cup of milk, but if you don't have milk, you can use water. Mix everything very well. Dip the buns, leaving 15 seconds on each side. Thus, they are very wet and have an incredible texture.
Step 8
Pass the buns in the grated coconut. I used the dry coconut, so the buns last a little longer. Serve cold. Serve chilled.
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