Coconut Cranberry Crisp
1.
Weigh the filling
2.
Soften the butter, add powdered sugar and mix well, add egg liquid, mix well, add milk powder, mix well, add coconut paste, mix well
3.
Add dried cranberries and mix well
4.
Knead into a ball and divide equally into eight portions
5.
Weigh the leather
6.
Mix water and oil leather materials and knead to the state shown in the picture
7.
Mix with meringue ingredients and knead into a dough
8.
The two types of dough were divided into eight portions (I made a double portion, divided into 16 portions), and a piece of shortbread was wrapped in the water and oil skin
9.
Close up, roll into an oval shape, roll up from top to bottom
10.
Do it all, relax for 20 minutes
11.
Press flat, roll the mouth upwards, and continue to roll into an oval shape
12.
Roll up from top to bottom
13.
Do it all, relax for 20 minutes
14.
Take a loose piece of dough, squeeze it tightly with the mouth inward, and roll it into a round shape with a thick middle and a thin edge
15.
Wrap a piece of coconut filling
16.
Pinch tightly, close the mouth downwards, when everything is done, put it on the baking tray
17.
Brush the surface with a layer of egg yolk liquid, and after it dries, cut the cross and cut to the filling
18.
Put it in a preheated oven, middle level, fire up and down, 180 degrees, about 25 minutes, bake until the white flour is golden and just open (mine is not good, there is less filling)
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