Coconut Crisp
by Lezhong Baking
Favorite
Difficulty
Easy
Time
1h
Serving
1
It's delicious and crumbly, it's almost drooling!
1. The butter is softened at room temperature and added with powdered sugar
2. Beat with a whisk until it expands
3. Add the eggs, add in twice, beat until even
4. Add the eggs, add in twice, beat until even
5. Add milk and mix well
6. Stir all the ingredients evenly with a spatula, then knead the dough into a ball of the same size, and place it on a silicone mat for later use
7. Mix the ingredients of the oily skin and knead until the dough is smooth, then cover it with plastic wrap and relax it for 20 minutes. Part of the pastry ingredients are mixed evenly and set aside
8. After the oily skin and shortbread are loosened, they are divided into 18 parts.
9. Take a portion of the oily pastry and wrap it into a portion of the pastry and close the wrapped pastry upwards.
10. Roll it into a long strip with a rolling pin and then roll it up and let it rest for 15 minutes
11. Roll the rolled puff pastry again with a rolling pin, then roll it up and let it rest for 15 minutes
12. Take a puff pastry and press it down with your fingers
13. Push the two ends to the middle
14. Use a rolling pin to roll the pastry into a thick and thin crust on all sides, and wrap it with a coconut filling
15. Pinch the mouth tightly, make it into a circle, place the mouth down, and arrange it into the baking tray
16. Brush the wrapped raw embryo with egg yolk liquid on the surface with a brush. After the egg yolk is dry, use a knife to cross the surface of the raw embryo and cut to the filling. Preheat the oven to 185 degrees, and heat the middle layer up and down for about 30 minutes.
17. Bake until the surface is blooming and the color is golden.
