Name: Coconut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 25g Corn oil; 10g Caster sugar; 46g water; 90g Low-gluten flour; 50g Coconut; 25g butter; 30g Powdered sugar; 26g Egg liquid; 20g Tomb berry dried

Coconut Crisp

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

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 portions, and knead the dough for use.

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

3. It is best to knead until it can pull out the film, and put it in the refrigerator to relax for 30 minutes.

4. Mix the two ingredients of the pastry 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 and put the shortbread into it.

7. Close your mouth and rub it round.

8. Roll into an oval shape.

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

10. Squeeze it with the palm of your hand, roll it out into a long tongue, roll it up (steps from left to right in the 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 around the sides, and put on the fillings.

14. Pinch your 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). Make a cross with a sharp knife and cut until you can see the filling.