Coconut Crisp

Name: Coconut Crisp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: (Water oil leather) 150g All-purpose flour; (Water oil leather) 50g Lard (refined); (Water oil leather) 15g Powdered sugar; (Water oil leather) 60g Hot water; (Short pastry) 120g Low-gluten flour; (Short pastry) 60g lard; 40g Butter (stuffing); 1 (approximately 55g with skin) Egg (stuffing); 30g Milk powder (stuffing); 75g Coconut (stuffing); 45g Powdered sugar (stuffing)

by Aunt Xizhen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This is a classic Chinese puff pastry, especially for Yerongkong, it is a delicacy that you can't give up.
I made the basic version. If you have time and thought, you can also add matcha powder or strawberry pink koji powder to the meringue to make it more pleasing to the eye.
However, this dim sum takes a long time. It took me about two and a half hours to make these 18 by one person, not counting the time to refrigerate the coconut filling. So if you like to eat, you can do more at a time, or divide the work between two people, and the efficiency will be much faster.
After 18 were made, three were wiped out by my mother in an instant, and I was so frightened that I rushed out to take pictures. After the filming, I wiped out three more instantly. By the time my husband came home in the evening, there was not much left. He ate one and said, "Hey, you can go to the store to make this." Cut, do you still need to talk about this? So you can make it if you want to eat it, this one is much better than moon cakes~~
Haha, I have always had no feelings for moon cakes, so I won’t publish moon cake tutorials this year, I will only study these delicious Chinese crispy points~
Serving size: about 18

Coconut Crisp

1. The coconut filling needs to be frozen and shaped, so make this first. Cut the butter into pieces and put it in a basin. After the water has melted and become liquid, pour in the powdered sugar, mix the milk powder slightly, add an egg, and stir evenly with a spatula.

2. Continue to pour the coconut paste and stir evenly with a spatula, then pour it into a fresh-keeping bag and knead it into a ball, and put it in the refrigerator until it is hard before taking it out. I prepared it a day in advance, so I refrigerated it overnight.
The refrigerated coconut filling is divided into 18 equal parts. You can weigh the total weight first, then divide it by 18 and divide it evenly with an electronic scale. Mine is about 13 grams per coconut ball. After dividing, continue to put it in the refrigerator to prevent the stuffing balls from becoming soft and not easy to pack.

3. Let's make water oil skin again. Pour all the ingredients of the water and oil skin into the basin, and heat the water to make the powder, oil and sugar blend better.
Then knead it into a smooth dough.
Also mix the ingredients for the shortbread.
Also knead it into a smooth dough

4. After that, the water and oil skin dough and the pastry dough are equally divided into 18 parts and then rounded. This step is cumbersome and takes a long time, so put a layer of plastic wrap on the kneaded dough to prevent moisture loss.
Take a small dough with a water and oily skin, flatten it, and wrap it in a shortbread dough.
Use a tiger's mouth to help push and pull the seal, then set aside to stand until all the water, oily skin and shortbread are wrapped, remember to cover with plastic wrap.
Take a wrapped dough, seal it up, and roll it into a beef tongue shape with a rolling pin

5. Roll it up from top to bottom, then rotate 90 degrees.
Then gently roll the dough with your hands to make it longer.
Squash it afterwards.
Then continue to roll it gently with a rolling pin

6. Continue to roll up from top to bottom, the longer the roll, the more layers it will be baked. After all the pastry rolls are rolled up, take a roll, press the middle so that the two sides are tilted, and press the two sides into the middle.

7. After rolling into a circle, wrap a ball of coconut filling. When sealing, be careful not to break it and wrap everything.

8. Move it into a baking dish covered with greased paper, brush the surface with a layer of egg yolk liquid and then use a sharp knife to draw a cross in the middle of the surface, to the depth that you can see the coconut filling inside. This step will be more difficult to operate, so try to use that kind of utility knife to draw.
Preheat the oven, the upper tube is 180, the lower tube is 185, put the middle layer, bake for about 25-30 minutes, and out of the oven. This depends on your oven condition.
Halfway through roasting, you can see the coconut cake blooming

Tips:
Two long words:
1. The practice of Chinese puff pastry is similar. Basically, the puff pastry is wrapped in water and oil and then rolled and laminated. Be sure to cover with plastic wrap during operation, otherwise the puff pastry will dry out, and it will be easy to break during later wrapping.
2. The ratio of water and oily skin to shortbread in this recipe feels just right. You can also use this ratio to make other crispy points.
3. When dividing the water, oily skin and shortbread, I divide the total weight by the number to get the size of each portion and then accurately weigh it. In this tutorial, there are 18. You can also make larger ones and turn them into 15 or 12, but the final baking temperature and time will change when the volume becomes larger.
4. If you can't buy minced coconut, use red bean filling instead. The coconut filling here is more fragrant, so I use corn oil instead. Use lard as much as possible for the puff pastry instead of vegetable oil.
5. In winter, the coconut stuffing can be directly kneaded into a ball after it is done. This weather is relatively hot and too soft, so it needs to be refrigerated until it becomes hard before use. You can make it one day in advance like me, and it’s very convenient to take it out the next day and use it directly
6. When drawing a cross on the surface, just draw until you can see the coconut stuffing. It will explode if you draw too deep.
7. For other food tutorials with categories, please subscribe to my public account: xizhenyishen, not only has the most food tutorials, but also good-looking spiritual notes and handmade art tutorials.