Accessories: milk 130g, yeast powder 4g, eggs 48g, coconut milk 55g, milk powder 15g.

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

Packaging method of coconut souffle;

(1) First, prepare all the materials for the souffle filling; Mix butter and powdered sugar and beat well with an egg beater; Add the egg liquid in several times and stir evenly with an egg beater; Add milk powder and coconut milk.

2. Then, stir evenly with a spoon to get the souffle filling; Knead the dough to the swelling stage by post-oil method; Put the kneaded dough in a warm place to ferment 2.5 times the size; After the fermentation, take out the air, divide the dough into small dough with uniform size, knead it into a circle, and relax for 10 minute.

③ Roll the dough into an oval shape with a rolling pin; Put souffle stuffing in the middle; Pinch the edge and grow into an olive shape; After kneading, do a little tidying and kneading.

(4) Put it into a baking tray and conduct the final fermentation in a warm place; Hair to the original size 1.5 to 2 times, and the surface is brushed with egg liquid; Evenly sprinkle coconut on the surface; Bake in an oven preheated to 180 for about 15 minutes.