Coconut Crisp
by Cai Cai Baking House
Favorite
Difficulty
Normal
Time
15m
Serving
2
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 coconut and milk powder and mix well
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. The ingredients of the pastry are evenly mixed and set aside. 2. The oily skin, after the pastry is relaxed, are divided into 18 parts
8. Take a portion of oily skin bag into a portion of shortbread and close
9. Close the wrapped pastry up, roll it into a long strip with a rolling pin
10. Roll it up again and relax for 15 minutes
11. Take a puff pastry and press it down with your fingers
12. Push the two ends to the middle
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
14. Pinch the mouth tightly, make it into a circle, place the mouth down, and arrange it into the baking tray
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
16. Bake until the surface is blooming and the color is golden.
