[chinese Coconut Fragrant Crackers]: I Wish You All Smiles

[chinese Coconut Fragrant Crackers]: I Wish You All Smiles

1. 1. Make the filling first: first prepare all the materials in C;

2. Separate the butter (C) with water or heat it in a microwave to melt, then mix all the other ingredients in C. Just mix evenly to form a dough;

3. Wrap the prepared fillings in plastic wrap and store them in the refrigerator for later use. I made the filling the night before;

4. Next, make oily skin dough. Prepare the materials for oil leather (A);

5. Mix the oily skin materials in a large basin and stir with chopsticks until there is almost no dry powder;

6. Transfer to a silicone pad and knead until it can stretch out a large piece of film;

7. At this point, the surface of the dough should be smooth and not sticky. Wrap the dough with plastic wrap and relax it for later use;

8. Then make pastry dough. Mix the medium-low-gluten flour and lard of Ingredients (B) and knead into a dough. At the beginning, you may feel a little dry, don't worry, rub slowly, and finally it will become a smooth ball;

9. Let the oil crust and shortbread stand at room temperature for about 20 minutes. During this time, you can take out the frozen fillings in the refrigerator, divide them into small portions, each about 15g, knead them into a dough, continue to refrigerate for later use;

10. The loosened crust and shortcrust dough are divided into 16 small portions, each of which is about 18g, and the weight of the crust is about 13g. Cover with plastic wrap after spheronization and set aside. This is half in my picture;

11. Take a small oil-crusted dough, flatten it with your palm, and place a small short-cooked dough in the middle of the dough;

12. Use the power of a tiger's mouth to make the oily crust dough evenly wrap the shortcrusted dough like glutinous rice balls;

13. Squeeze the mouth tightly;

14. Close the mouth downwards and place it on the silicone mat for a little shaping, and a shortcrust dough is ready. After covering with plastic wrap, continue to make the next one;

15. Make all the puff pastry dough, close down, cover with plastic wrap, and relax for 5-10 minutes;

16. After the relaxation is over, take a small dough, close it down, flatten it with your palm, and then turn the flattened dough over and roll it into an oval long strip from the middle to the ends with a rolling pin. Note that you need to roll both hands together, the force should be even and gentle, and do not push the rolling pin too hard. In addition, roll the rolling pin from the middle to the two ends separately, don't roll the rolling pin back and forth;

17. Roll the rolled oval strip, from top to bottom, gently roll up with your fingertips. Be careful not to use your nails to pick the dough here, just use the power of your fingertips or palms to roll up the dough. Don't pull the dough when you roll it;

18. Roll up all the dough in turn, close it up, and let it rest on the silicone mat for 10-15 minutes. Every time you make one, cover the surface with plastic wrap in time to prevent it from drying out;

19. Take a small loose dough and flatten it with your palm;

20. Use a rolling pin to roll it out into a rectangular piece of dough. Note the same as when you first roll out the dough, apply gentle and even force;

21. Similarly, from top to bottom, roll up the dough, do not pull the dough, and do not roll it too tightly;

22. Roll up all the dough in turn, close down, cover with plastic wrap, and relax for 10-15 minutes;

23. After the relaxation is over, take a small dough and fold its two ends in between;

24. Folded into the picture;

25. Then close the four corners to the middle;

26. Finally, it is formed into a round dough;

27. Flatten the dough;

28. Roll it while turning it, and roll it out into a dough with a thicker middle and a little thinner on all sides. Be careful not to be too thin, otherwise it will affect the delamination;

29. In the middle of the dough, put a filling (you can take it out of the refrigerator 5 minutes in advance);

30. Wrap the filling completely with the dough;

31. Squeeze the mouth tightly;

32. Place it on a baking tray lined with baking paper beforehand. At the same time preheat the oven to 185 degrees;

33. Brush a layer of egg or honey water on the surface of the shortbread, and when it is slightly dry, cut the cross-shaped blade with a sharp knife;

34. After the preheating is over, put the shortbread into the oven, middle layer, upper and lower fire, 180 degrees, bake for 25-30 minutes, until the shortbread color is golden and the layers are stretched;

35. Immediately after baking, transfer it to the drying net with a spatula, and it can be sealed and stored after cooling. The pastry is best left for a few days and eaten after it returns to the oil. The texture and taste will be better!

Tips:

1. The precautions for this cake are basically the same as the previous "circle cake", so I won't repeat it. You can refer to my previous log or recipe, thank you;

2. When filling the stuffing, if you are like me, with some dried fruit, you can put the dried fruit side down, so that when baking, the knife will crack and the dried fruit will not be dried. Scorched. The crisp look and taste are better;

3. If the wrapped shortbread is very soft, you can refrigerate or freeze it for a while, let it harden, and then cut the cross. This kind of knife is cleaner and easier to operate.