Coconut Crisp

Name: Coconut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Medium powder; 40g Powdered sugar; 45g water; 80g lard; 90g Low powder; 50g Coconut; 15g milk powder; 25g butter; 25g egg; 25g Dried cranberries

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Coconut open-cut pastry is a kind of Chinese pastry. What is required is that the puff pastry spreads like petals, with distinct layers. Because the sugar content is not very high, the main flavor is the filling. What I made this time is coconut cranberry filling, which is rich in coconut and butter. It tastes like meringue and rustling. Does it remind you of the whispers between lovers? The slightly sweet and sour dried cranberries neutralized the light taste of the puff pastry, which made people want to eat another one. I used to knead the oily skin with my hands, and then knead the oily pastry when it's finished, which takes a lot of time. This time I used the bread machine to knead the oily crust and mixed the shortbread by hand, saving half of the time. It is especially suitable for people like me who are racing against time!

Coconut Crisp

1. Oil skin: 100 grams of medium powder, 10 grams of icing sugar, 45 grams of water, 35 grams of lard, all put into the bread machine, and select the noodle program. After kneading, take it out and put it in a small bowl, cover it with plastic wrap, and let it sit for 30 minutes.

2. Shortbread: While the bread machine is kneading the oily crust, mix all the ingredients of the shortbread (90g low powder, 45g lard), cover with plastic wrap, and let stand at the same time with the oily crust.

3. Filling: 50 grams of coconut minced, 30 grams of powdered sugar, 15 grams of milk powder, 25 grams of butter, 25 grams of eggs, 25 grams of dried cranberries. Melt the butter, add all the ingredients of the filling, mix into a dough, cover with plastic wrap, and keep it in the refrigerator. Divide into 12 evenly after a little harder

4. After standing, divide the oily skin and shortbread into 12 pieces, and cover them with plastic wrap to prevent moisture loss and drying.

5. Take an oily skin, push it up slowly, and pack a shortbread

6. Close the mouth down, wrap all 12, and cover with plastic wrap

7. Take one and roll it out to form a tongue

8. Roll up from one end

9. Make all 12, cover with plastic wrap and let stand for 15 minutes

10. Take one and squash

11. Roll out into a long strip

12. Roll up, make all 12, cover with plastic wrap, and let stand for 15 minutes

13. Take one, press down in the middle, and push both ends toward the middle

14. Flatten, roll out, and pack in a coconut filling

15. With the mouth facing down, arrange them on a non-stick baking tray at a certain distance, and brush with egg wash. If it’s not non-stick bakeware, line it with greased paper