Coconut milk crisp cupcake, with overflowing flavors of tea, coconut, and milk, and a rich layered texture.

First, take 150 grams of warm milk and add 4 grams of yeast, stir well, and let it sit for 10 minutes to activate the yeast.

Sift 300 grams of high-gluten flour, add 30 grams of granulated sugar and 3 grams of salt, and mix evenly. Then add 30 grams of melted unsalted butter, 1 room-temperature egg, and the previously warmed milk, and put everything into a food processor to start mixing.

First, mix at high speed for 10 minutes, then take out the dough, wrap it in plastic wrap, and refrigerate for 15 minutes.

Take out the refrigerated dough, continue to put it into the food processor, and mix until a gluten film forms.

Take 3 grams of matcha powder while stirring, add 10 grams of hot milk, and stir into a paste for later use.

Next, we make the milk crisp filling: 70g of desiccated coconut, 30g of milk powder, 40g of granulated sugar, 40g of melted unsalted butter, and 1 egg at room temperature, mix them together.

Stir well, cover with plastic wrap, and set aside.

Knead the dough until a bread membrane forms; it doesn't need to be particularly thin, then divide it evenly into 2 portions.

Take a plain dough and wrap it with plastic wrap, place it in a warm place, and let it ferment until it doubles in size.

For the other dough, add the prepared matcha paste.

Stir until the color is uniform, and wrap it with plastic wrap in the same way.

Place in a warm spot and let it ferment until it doubles in size. It's ready when you press it with a finger dusted with flour and it doesn't spring back.

Take out a well-fermented dough and release the air.

First roll it into a thin rectangle.

Then fold it three more times.

Turn the dough to the side, then roll it out thinly into a rectangle.

Take half of the buttercream and spread it evenly.

Fold it several times, and press the edges tightly to close it.

At this point, the dough is in the shape of a long strip, and should be evenly cut into six equal long strips.

Take a piece of dough and make a cut in the middle.

Then twist them together into a braid shape, stick the ends together, and place it in a cupcake mold.

Perform all the steps, put it in the oven to ferment, and proof until it is 1.5 times larger. (Note: Fermentation humidity 70%, fermentation temperature 30℃, place two cups of hot water in the oven to aid fermentation.)

Take 1 egg yolk and add 5 grams of milk, mix well, and brush it on the surface of the fermented plain bread.

Simply brush a layer of milk onto the surface of the matcha bread.

Preheat the oven to 170°C, bake for 13-15 minutes, and remember to place a sheet of aluminum foil on top of the bread during the last 5 minutes to effectively prevent discoloration.

Coconut Milk Crisp Cupcake, done O(∩_∩)O

Super stretchy, with a rich aroma of coconut and milk, and a complex texture.

The texture is soft and loose, and it's super tasty when eaten hot.

A light aroma of tea, coconut, and milk, with a very rich taste profile.