Materials needed for the dough: 250g of high gluten flour, 143g of milk, 4g of dry yeast, 35g of eggs, 38g of cream, 25g of sugar, 3g of salt, auxiliary ingredients: a little water, coconut in moderation, soufflé filling

Methods

1. soufflé filling: 70g of butter, 30g of powdered sugar, 0.5g of salt, add 30g of egg in batches and mix well. The first step is to add 90 grams of milk powder and mix it well.

2. Knead the dough until smooth, cover with plastic wrap, and let rise in a warm place until it doubles in size.

3. Roll out the dough, cover with plastic wrap and relax for 15 minutes. Place the soufflé filling in the freezer for 12 minutes. When slightly hardened, divide into smaller portions, flatten the loosened dough, pack into the soufflé filling, pack tightly, close the mouth, and flatten slightly. Spread the tops with water and dip in coconut. Place on a baking sheet.

4. Place a bowl of hot water in the oven, preheat the oven at 160 degrees for a few seconds, turn off the oven, and place a baking sheet in the center. Ferment for 45 minutes.

5. Take out, spray a little water on the surface of the dough, and bake at 170 degrees for 20 minutes in the middle layer.