Coconut Crisp

Name: Coconut Crisp
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g All-purpose flour (water and oily skin); 25g Corn oil (water oil skin); 10g Caster sugar (water oily skin); 46g Water (water oil leather); 90g Low-gluten flour (puff pastry); 40g Corn oil (puff pastry); 30g Powdered sugar; 50g Coconut; 25g butter; 26g Whole egg liquid; 20g Dried cranberries

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The Mid-Autumn Festival is approaching. In addition to moon cakes, Chinese pastries are also very popular among the public, especially the high-value Chinese cakes, which are even more popular than moon cakes. Today I will teach you how to make a tempting piece that is both "external" and "internal"-Coconut Puff Pastry, which is the best gift for relatives and friends. It has more common ingredients than moon cakes. It does not require liquid soap and inverted syrup. They are common ingredients that can be bought in supermarkets or markets.
The filling is made of coconut and dried cranberries. The sweetness is sour, and the sourness is sweet, not sweet enough to taste. I use corn oil that I like to use for water and oily skin and shortbread, without the high cholesterol and greasy feeling of lard. The styling is also very simple. You only need to draw a cross on the finished pastry embryo, and it will bloom naturally under high temperature baking, and it will be as beautiful as a flower.

Coconut Crisp

1. Melt the butter and heat insulation water into a liquid, mix all the ingredients in the filling into a dough, put it in the refrigerator for 2 hours, then divide it into 12 equal parts, and knead it for later use

2. Put all the materials of the water oil skin into the basin

3. Knead until the film can be pulled out is the best, put it in the refrigerator to relax for 30 minutes

4. Mix the two ingredients of the shortbread into a dough

5. Divide the water and oily skin and shortbread into 12 equal parts and round them

6. Roll out the water and oily skin, put the shortbread in

7. Close up and round

8. Roll into an oval

9. Roll up, close up, relax for 15 minutes

10. Squeeze it with the palm of your hand, roll it into a tongue shape, roll it up (from left to right in the step picture), and relax for another 15 minutes

11. Press your fingers in the middle to form a V shape

12. Pinch both ends and squash

13. Roll it out to be thick in the middle and thin on the sides, and put on the fillings

14. Squeeze the mouth tightly

15. Place it on a baking tray with the mouth down, and brush the surface with egg yolk liquid (after the egg yolk liquid is dry, you can brush it again). Use a sharp knife to make a cross, cut until you can see the filling

16. Put it in the middle and lower level of Dongling K40C oven that has been preheated to 180 degrees, and bake for 23 minutes (the actual baking temperature depends on the temper of the oven).