Step 1

Put all the ingredients in the dough recipe except Huangpu into the dough tank, beat at low speed for one minute, turn to medium speed for five minutes, and then turn to high speed for five minutes until the dough tears out a transparent thick film.

Step 2

Add the softened butter on low speed for two minutes, then turn on high speed for about five minutes until the dough appears transparent film.

Step 3

Finish into a smooth dough and carry out the first fermentation at thirty degrees and 75% humidity.

Step 4

The fermented dough is about 2.5 times the size of the original volume, and if you poke a hole with your finger in the powder, the hole will not retract, which is a successful fermentation.

Step 5

Use the time before the dough to ferment to prepare the coconut filling and Mexican skin. First of all, the coconut filling. Soften the butter to room temperature and beat well with a whisk.

Step 6

Sift in caster sugar and beat with a whisk until the volume expands and the color is slightly whitish.

Step 7

Add the egg mixture in three times, stir well after each addition, and then add the next time until it is all added, and beat evenly with a whisk.

Step 8

Add the coconut and mix well.

Step 9

Mixed coconut filling

Step 10

Then make the Mexican crust, also soften the butter and beat evenly.

Step 11

Add the eggs in batches and beat until the volume increases.

Step 12

Pour in the coffee paste.

Step 13

Beat well with a whisk.

Step 14

Sift in the low-gluten flour and mix well.

Step 15

Put it in a piping bag, cut a small cut at the bottom, and set aside.

Step 16

Divide the fermented dough into eight equal parts, knead into a circle, cover with a fermentation cloth and let loosen for fifteen minutes.

Step 17

The coconut filling is divided into 25 grams each, a total of eight.

Step 18

Take a piece of dough and beat it flat, put the coconut filling in the middle, pinch it tightly with the tiger’s mouth, and seal it.

Step 19

The sealing is facing down, and the second fermentation is carried out. Temperature 35 degrees, humidity 85%.

Step 20

The dough is squeezed with coffee sauce batter on the surface. Preheat the oven to 185 degrees, bake for about 16 minutes, and shake the baking sheet slightly after serving.

Step 21

Finished product drawing

Step 22

Finished product drawing