Coconut Crisp

Coconut Crisp

1. Coconut filling method: After 50 grams of butter is softened, add 40 grams of caster sugar and beat until the color becomes lighter.

2. Add 50 grams of egg liquid in portions, mix well each time, and then add another time.

3. Add 100 g of minced coconut and mix well. Let stand for about 15 minutes to allow the coconut paste to fully absorb the moisture in the egg liquid.

4. Divide the coconut filling into 12 equal pieces, round them, and keep them in the refrigerator. (My coconut is left over from the last time I made bread, there are only 6)

5. Knead 160 grams of all-purpose flour, 20 grams of sugar, 60 grams of lard, and 65 grams of water to form a smooth dough. Cover with plastic wrap and relax for 15 minutes.

6. Knead 160 grams of low-gluten flour of pastry ingredients and 70 grams of lard into a dough. Cover with plastic wrap and relax for 15 minutes.

7. Divide the loose oily skin and shortbread into 12 equal parts.

8. Take a piece of oily skin, wrap it in a piece of oily pastry, and wrap the oily pastry like a bun.

9. Place it on the chopping board with the seal facing up.

10. Roll it out gently with a rolling pin.

11. Roll up from top to bottom and put it upright.

12. Roll it out again gently.

13. Roll up from top to bottom to make all the oil skins and shortbread. Cover with plastic wrap and relax for about 15 minutes.

14. Take a puff pastry, flatten both sides slightly, fold it toward the middle, and flatten it slightly.

15. Roll into a circle.

16. Pack a piece of coconut filling.

17. With both hands, slowly close your mouth with a tiger's mouth and pinch it tightly.

18. Place it on a baking tray lined with greased paper, with the opening facing down.

19. Brush the surface with egg yolk.

20. Use a sharp blade to make a cross on the surface. Put it into the preheated oven, 170°, upper and lower fire, middle level, and bake for about 25 minutes.

Tips:

The last step is to brush the egg yolk first and then cut. It feels difficult to operate. Friends can try to draw the cross first and then brush the egg yolk.
The blade is best to use a clean razor blade, which is relatively sharp.