1. Let’s make the coconut filling first: mix 50 grams of coconut, 25 grams of butter, 25 grams of egg liquid, 25 grams of milk, 25 grams of powdered sugar, and mix well.
2. Divide into 7 parts, group into balls, each about 21 grams
3. Knead 30 grams of lard and 60 grams of low-gluten flour to form a dough, and let it stand for 20 minutes
4. 35 grams of water, 5 grams of sugar, 30 grams of lard and 80 grams of all-purpose flour are kneaded into a dough to form a dough. Let it stand for 20 minutes.
5. Flatten the water and oil skin dough, and put on the flattened pastry dough
6. Close the bag and squeeze tightly
7. Roll out
8. Fold in three
9. Roll it out again
10. Fold it in half again
11. Roll into thin slices
12. Roll up
13. Cut into small pieces
14. Take a small piece and roll it into skin
15. Put the coconut filling
16. Evenly close
17. After everything is done, put it into the baking tray
18. Put it into the preheated oven, middle level, heat up to 200 degrees, lower heat to 180 degrees, and bake for 20 minutes
Tips:The surface of the pastry can also be brushed with egg wash and sprinkled with sesame seeds during baking, which will look better.
