Coconut Crisp

Coconut Crisp

by Lezhong Baking

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Pastry is a large type of Chinese desserts, which can be divided into bright crisp and dark crisp. Ming Su can see clear layers from the surface, but dark Su is invisible. This coconut open crisp is a kind of Ming crisp. How to make the pastry better, when making pastries, first control the softness and hardness of the oily dough, and add water as much as possible to make the dough soft; secondly, the surface of the oily dough should be smooth and oily. The softness and hardness of the dough should be the same as that of the pastry dough; the temperature should be higher during the final baking

Ingredients

Coconut Crisp

1. The butter is softened at room temperature, add icing sugar, beat with a whisk until it expands

Coconut Crisp recipe

2. Add the eggs, add in twice, beat until even

Coconut Crisp recipe

3. Add coconut and milk powder and mix well

Coconut Crisp recipe

4. Add milk and mix well

Coconut Crisp recipe

5. 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

Coconut Crisp recipe

6. 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

Coconut Crisp recipe

7. After the oily skin and shortbread are loosened, they are divided into 18 parts. Take one part of the oily skin and wrap it into one part of the shortbread.

Coconut Crisp recipe

8. Close the wrapped pastry up, roll it into a long strip with a rolling pin

Coconut Crisp recipe

9. Roll it up again and relax for 15 minutes

Coconut Crisp recipe

10. Roll out the rolled puff pastry again with a rolling pin

Coconut Crisp recipe

11. Then roll it up and relax for 15 minutes

Coconut Crisp recipe

12. Take a portion of meringue, press the middle of your fingers and push the two ends to the middle

Coconut Crisp recipe

13. Use a rolling pin to roll the pastry into a thick and thin crust on all sides, and wrap it with a coconut filling

Coconut Crisp recipe

14. Pinch the mouth tightly, make it into a circle, place the mouth down, and arrange it into the baking tray

Coconut Crisp recipe

15. 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. Bake until the surface is blooming and the color is golden.

Coconut Crisp recipe

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