# Polish species

High powder? 40 grams

Water? 40 grams

Yeast? 1 g

# Main dough

High powder? 140g

Low powder? 20 grams

Matcha powder? 6 grams

Coconut milk? 60 grams

Milk? 35-40 grams

Sugar? 12g

Salt? 2 grams

Butter? 12g

Yeast? 1.5g

# Passion fruit cheese stuffing

Cream cheese? 50 grams

Coconut milk? 70 grams (coconut milk is not allowed)

Milk? 30 grams

Sugar? 20 grams

Corn starch? 20 grams

Passion fruit 3 (increase or decrease according to preference)

Eggs? 1 about 45g

Diced pineapple (fried)? Proper amount

working methods

Passion fruit cheese stuffing: cheese is softened at room temperature or heated with water, and eggs are added and stirred evenly.

Add coconut milk and milk, finally add fine sugar and stir well, and sift in corn starch.

Add passion fruit

Heat the container mixed with all materials with low fire, stir while heating until it becomes thick paste, turn off the fire and take it out.

Let it cool slightly, cover the surface with a layer of plastic wrap, and completely fit it without leaving air.

Mix all the ingredients in the dough material except butter and knead into a smooth dough. Knead the dough to a thick film state, add butter and continue to knead it to a complete stage, and then you can pull out a relatively strong transparent film. Cover with plastic wrap and put in a warm place for basic fermentation.

Take out the fermented dough, divide it into 6 rounds after exhausting, cover it with plastic wrap and relax for 15 minutes.

Take a loose dough and roll it into a circle.

Turn it over and put passion fruit cheese and diced pineapple.

Shut up, surround it and put it down. All the dough is shaped and fermented for the second time at 36 degrees and 85% humidity until the dough is fermented to twice the size. A powder screen with your favorite pattern on the surface.

Send it to the middle layer of the preheated oven, heat it up and down 170 degrees, and bake it 18 minutes. It takes about 5 minutes to cover with tin foil.