Main ingredient: 240g of high gluten flour

Accessories: 130g of milk, 4g of yeast, 48g of egg, 55g of coconut, 15g of milk powder

Seasoning: 2g of salt, 25g of sugar, 70g of butter, 40g of powdered sugar

Preparation for Coconut Shortcake Buns:

1) First of all, prepare all the ingredients of shortcrust pastry filling; mix butter and powdered sugar with a whisk. Mix the butter and powdered sugar and beat well with a whisk; add the egg mixture in stages and mix well with a whisk; add the milk powder and coconut.

②Then, mix the soufflé filling with a spoon; knead the dough until it reaches the elongated stage using the post-oil method; let the kneaded dough rest in a warm place to ferment for 2.5 times its original size; after fermentation, take out the dough and vent it, divide the dough into small, even-sized pieces, and then knead it and let it rest for 10 minutes.

3) Roll the dough into an oval shape with a rolling pin; place the soufflé filling in the center; pinch the edges together to form an olive shape; pinch together and knead well.

④Place the dough on a baking sheet and let it rise again in a warm place; let it rise until it is 1.5 to 2 times its original size. Brush the top with egg wash; sprinkle the top evenly with coconut; and bake it for about 15 minutes in a preheated oven of 180 degrees Fahrenheit.