A soufflé

1

All materials for the preparation of the material, butter slices, room temperature softening. Eggs scattered, spare。

2

Add white sugar to soft butter with low-speed distribution. Hit the puffy, white。

3

The whole egg fluid, which is scattered, will be added to the butter three times, each time evenly and then next. Smash even. It's gonna be a little thinner

4

Add powdered milk, evenly mixed. It's a bit of a time, too。

5

Join the coconuts, double them. Group。

6

Combination of coconuts. Covered with film into the freezer. Coconuts are best in advance so that they fully absorb the water in the material。

7

now we're going to make a tarp, prepare materials, plain flour, 150 g clean water, 70 g pig oil, 54 g sugar, 30 g paste

8

Placing flour in the basin, adding pig oil, poaching into granules, then sugar powder, water, and mixing to dry powder。

9

The mixed water coating material is moved on to the silicone pads to the point where it is able to stretch out the film。

10

The coatings are smooth, un sticky, covered with skin film, placed on one side, loose for 20-30 minutes, standby。

11

we'll continue with the souffle. low powder 120g, pig oil 60g

12

Low powder in the basin, pig oil and low powdered platinum, in particles

13

Keep rubbing. It'll be smooth

14

The garbs, based on the type of fruit powder to be added, are divided into an average of four points, each with an additional fruit powder, covering the film, and cold storage。

15

take the pre-cooked coconut tart, 15g for one, rounded up into groups, 16. keep freezing

16

the lax oily oily material is divided into eight pieces, each of which is about 38 g, rolled into small circles and covered with protective film。

17

The soufflé, which has been added to four groups of fruit powder, is once again made up of two or eight groups, covering the film。

18

Take a little pelt and crush it with your hands. Hold your left hand and put a little souffle on it。

19

The way the moon cakes go, the hands go, the tiger's mouth goes up

20

Hold on tight. Put it down, put it on the silica pad, cover the film, all done. 5-10 minutes loose。

21

Take a noodle and grow a tongue。

22

Top to bottom, roll, place. All in turn. Cover membrane and relax for 5-10 minutes。

23

Grab a nice, loose roll of noodles and press one with your palm. Down

24

Once again, it's growing up, from top to bottom

25

All done, cover the film. 5-10 minutes

26

Take loose rolls and cut through the middle with a sharp knife。

27

The cut is flattened upward, then reverse, and the cut is rounded down。

28

Open the mouth and keep going down, wrap the coconuts, close the mouth with the tigers。

29

Collapse into circles, and then do all the dough。

30

Moves to the dish, leaving a gap between them. Go to the middle of the oven, fire 170 degrees up and down, bake for 25 minutes。

31

It's coming out, the smell of the house, the smell of fruit and milk, the smell of sweet honey, and it's gone。

32

Open one, look, the outer layer of brittle, full of milky coconuts, a bite, so satisfying

33

Colours, different fruit, strawberry, blue apples, oranges, blueberries...

34

You want one

1. It is best to prepare the coconut filling in advance to allow the coconut to fully absorb the moisture in the filling. I made it a day in advance, wrapped it in plastic wrap, and refrigerated it for later use! 2. Regarding the amount of water for the water-oil dough, I added 70g here, while the original recipe calls for 60g. Adjust accordingly based on the water absorption of your flour. I tried the 60g recipe a few times, but the dough ended up quite hard, so I chose 70g. 3. The addition of fruit powder is up to personal preference; add it gradually until you achieve the desired color. I used approximately 1g of fruit powder for every 11g of oil paste, which results in a light color with a fruity aroma. 4. Throughout the entire process, cover with plastic wrap to prevent moisture evaporation, which would cause the dough to dry out later on. 5. Oven temperatures vary, so please adjust according to your own oven. My oven runs on the hotter side.