Prepare materials

Melaleuca peel: 3 eggs, 40g sugar, low-gluten flour 100g, butter 35g, milk 250g, butterfly bean curd powder 10g, and coconut milk 50g.

Coconut sandwich: white chocolate 25g, whipped cream 20g, cream cheese 250g, sugar 20g, coconut milk powder 20g, whipped cream 150g, butterfly tofu powder 3g.

Production steps:

1. Heat the whipped cream to 70 degrees, melt the white chocolate plastic wrap and refrigerate for 2 hours.

2. Add sugar to the eggs and mix well. Pour in the flour and mix well. Add butter and milk in turn and stir. After sieving, divide them into two parts.

3. Mix the butterfly bean curd powder with coconut milk evenly, and then sieve it into one of the batter.

4. Take a part of the original batter and add a part of the butterfly bean paste, and stir evenly to make five different blues, from shallow to deep.

5. Heat the pan, scoop a spoonful of batter and spread it. Shape the crust and cool it for later use. Each color is about 4 to 5 pieces.

6. Cream cheese is softened with sugar at room temperature until smooth. Add coconut milk powder and refrigerated white chocolate and mix well. Add whipped cream and butterfly tofu powder to beat.

7. Fold the crust in turn, spread the stuffing on the crust, wrap it with oil paper, and then refrigerate for 2 hours to set.

8. Spread a layer of cream on the surface and finally sprinkle with coconut milk.