The night before, the overnight seeds were slowly stirred into balls, fermented at room temperature for 30 minutes, and put in the refrigerator for at least 12 hours. Add all the seed materials (except cream) into the main dough, stir slowly into a ball (without powder particles), stir quickly until smooth and elastic, add cream, stir evenly slowly, and then turn quickly until a film appears to turn the glossy surface of the dough into a ball, then close it and knead it tightly. Spray some water on the surface of the dough to avoid drying, put the dough in the oven, and ferment for the first time for about 60 minutes to double the size to make the souffle filling: use an eggbeater to add the softened fermented cream with powdered sugar and salt to form cream, then add the milk powder and mix well. The finished souffle stuffing is refrigerated for later use, and the middle dough is taken out and heated back and forth for later use when it is fermented.

Making coconut stuffing: Add softened fermented cream into powdered sugar with an egg beater and beat until creamy, add whole egg liquid and mix well, then add coconut powder and mix well. The finished coconut milk should be refrigerated for use, and then taken out and warmed back and forth when the oven is preheated for use.

Remove the first fermented dough from the dining table, squeeze out the air in the dough by hand, divide it into two doughs, roll them into circles respectively, cover them with plastic wrap, and let them stand for 20 minutes (intermediate fermentation).

Sprinkle some hand powder on the surface of the remaining dough to avoid sticking. Use the club to grow into an oval shape, then turn it over, spread half of the souffle filling, and roll it into a cylinder from top to bottom. Roll it gently, not too tightly, or the surface of fermented toast will break easily. Put it in a toast mold, mouth down, spray some water, and put it in the oven for fermentation until it is full in about 8-9 minutes.

Preheat the oven to 180/220 degrees. Apply a proper amount of whole egg liquid (except weight) to the front of the oven, spread coconut stuffing evenly on the dough, and bake in the oven for about 35 minutes.

Roasted Luo ~ coconut and souffle super match