#aca烤明星大赛#lotus Pastry
1.
Mix 120g ten lard 40g ten sugar 20g ten water 50g in the oily skin material and knead it into a smooth dough
2.
Mix 100g 10 lard and 50g of low-powder material, and knead it into a smooth dough. Cover the kneaded oil skin and pastry with wet gauze and relax for 15 minutes
3.
To make coconut filling, melt the butter in water, add other ingredients and knead evenly, then divide into eight portions, knead into small balls, and put them in the refrigerator. (Leave a little egg yolk)
4.
Divide the oily skin dough into 4 portions, add red yeast rice powder, matcha powder, and purple potato powder to 3 portions, knead slowly and then divide into 2 portions.
5.
The pastry dough is divided into 8 pieces, and the oil-crusted dough is also 8 pieces, 2 pieces for red, 2 pieces for green, 2 pieces for purple, and 2 pieces for primary colors.
6.
Take a oil-crusted dough and press it flat, put a shortbread dough on
7.
Wrap the shortbread with buns
8.
Flatten the pastry dough and roll it into a beef tongue shape
9.
Roll up slowly from top to bottom
10.
Repeat the steps 6-9, make all the rolls in turn, cover with wet gauze and relax for 15 minutes
11.
Put the relaxed roll upright, roll it out again into a strip, and roll it up from top to bottom.
12.
After making all the rolls in turn, cover with wet gauze and relax for 15 minutes
13.
Fold the two ends of the relaxed roll toward the middle to form a circle. Gently roll out to the sides, and roll out into a thick skin in the middle and thin on all sides
14.
Put the coconut ball in the middle, slowly push up the dough, wrap the coconut ball, and close down
15.
Use a knife to cut out flower shapes on the surface of the dough, and cut the depth to the depth of the coconut filling
16.
Put all the dough into the baking tray, and brush the original color dough with egg yolk (the colored dough does not need to be brushed with egg yolk)
17.
Put it in the preheated oven, 180 degree middle level, bake for about 25 minutes and take it out. Observe the coloring situation, and cover the tin foil in time
18.
Finished picture
19.
Finished picture
20.
Finished picture
21.
Finished picture
Tips:
1. The oily skin must be kneaded until the surface is smooth and tough, so that it is not easy to break when it is wrapped in shortbread
2. When the dough is rolled up and rolled out, be gentle, don't leak the shortbread, cover with wet gauze after each roll and relax for 15 minutes before operating
3. Red yeast powder, matcha powder, purple potato powder can be added according to the color shade you like
4. The temper of each oven is different, the baking time is approximate, pay attention to the coloring situation, and cover the tin foil in time
