1. Soufflé production: butter is softened and egg is used to make a paste.
2. Add powdered sugar and salt and continue to beat.
3. Dispense until the puffiness becomes lighter.
4. Pour in the egg mixture and stir until fully incorporated.
5. Pour the milk powder and mix well.
6. Pour it into a fresh-keeping bag into strips and put it in the refrigerator to freeze and set for about 1 hour.
7. Use a knife to slice the shaped soufflé into a round shape for later use.
8. Mix and knead the Chinese ingredients into a smooth dough, and ferment at room temperature.
9. The dough rises to twice its size.
10. Tear the fermented medium dough into small pieces, add the main dough (auxiliary materials) except butter, mix and knead to form a smooth dough.
11. Knead until the dough is slightly gluten, add olive oil.
12. Continue to beat until the transparent glove film comes out.
13. Cover with plastic wrap and ferment for 30 minutes at room temperature.
14. After proofing, divide the dough into 10 small doughs and round them, cover with plastic wrap and relax for 15 minutes.
15. Take a small dough and roll it into a thin sheet with a thin edge and a thick middle, and wrap it in the milk puff pastry. Tighten your mouth.
16. Rinse the surface of the dough with egg liquid or water and then dip it into the coconut paste.
17. Wrap them in order and put them on the baking tray.
18. Put it in the oven to ferment, put a bowl of hot water underneath, and ferment at room temperature for 60 minutes. (It's not necessary to turn on the fermentation function in southern weather)
19. Put the fermented bread into the middle layer of the preheated oven and bake at 180 degrees for about 20 minutes. After coloring, pay attention to cover with tin foil.
Tips:Be sure to tighten the filling when filling, to avoid revealing the filling during the baking process.
