1, materials: 10 grams of butter, 215 grams of high gluten flour, 50 grams of coconut, 2 eggs, 90 grams of milk, 20 grams of corn oil, 3 grams of yeast, a little black sesame seeds, 20 grams of sugar.

2, first of all, mix a coconut sauce, bowl beat an egg, add 10 grams of sugar, 50 grams of coconut, 20 grams of corn oil and mix well.

3, take another bowl without oil and water, one egg beaten, add 3g yeast, 10g sugar, 90g pure milk, 215g high gluten flour, mix to form a floury dough, then knead to form a dough, and then knead 10g of softened butter into the dough until the butter and the dough are fully incorporated.

4. Cover with plastic wrap and let the dough rise in a warm place until it doubles in size.

5: Transfer the dough to a floured surface and knead to deflate.

6: Roll out the dough into a rectangle.

7: Spread the prepared coconut sauce.

8: Spread the coconut paste evenly and cut into triangles.

9: Then roll the triangular piece of dough from the long end and roll it into a croissant shape.

10: Line a baking sheet with greaseproof paper and arrange the rolled croissants on the baking sheet, leaving space for expansion.

11, and then brush a layer of egg yolk liquid, sprinkle a little black sesame seeds, and then wake up again for 10 minutes, at this time the oven 170 degrees up and down the pipe preheating for 10 minutes.

12, preheating is complete, the croissant will be placed in the middle of the baking 15 minutes can be completed.