#柏翠大赛# Coconut Pastry
1.
Mix all the ingredients in the oil skin, knead it into a smooth dough, put it in a fresh-keeping bag, seal it, and let it rise at room temperature for 30 minutes
2.
Mix the low-powder and lard in the pastry and knead evenly, and divide them into 3 equal parts. Add matcha powder to the two parts respectively. After kneading the cocoa powder, cover with plastic wrap and proof at room temperature for 20 minutes.
3.
Proofing time to make coconut filling: melt the butter in water, then add the coconut filling ingredients to mix into a ball
4.
Divide the minced coconut stuffing into 12 portions and knead them into small round balls, and put them in the refrigerator to make them harder
5.
The loose oily skin is divided into 12 parts evenly
6.
3 colors of pastry are divided into 4 parts each, a total of 12 parts
7.
Take a portion of the oily skin and press it flat, put in a portion of the oily pastry, and close the mouth
8.
The puff pastry is closed up and rolled into strips
9.
Roll up from right to left
10.
Make 12 portions in turn, cover with plastic wrap and relax for 15 minutes
11.
Roll the loose pastry into a long strip again with a rolling pin
12.
Roll up again from right to left
13.
Make 12 portions in turn, cover with plastic wrap and relax again for 15 minutes
14.
First make the original open puff pastry: take the original puff pastry and press it down in the middle with your fingers
15.
Fold both sides to the middle
16.
Press and flatten, roll it into a thick and thin dough in the middle, and wrap it with a coconut filling
17.
Pinch and close the mouth, round, make 4 original flavors in turn, brush with egg yolk liquid, and refrigerate for a while (the purpose is to make the egg yolk liquid on the surface dry quickly and make the cross-cutting easier)
18.
Make all the open crisps separately, use a sharp knife to cross the surface, and draw the coconut filling as hard as possible
19.
Put it in the middle of the preheated oven, and bake for 25~30 minutes at 175 degrees (the coconut filling is just slightly burnt, if it is too long, the taste will be a bit dry)
20.
Finished picture
21.
Finished picture
22.
Finished picture
Tips:
The oily skin should be kneaded until the surface is smooth. It is best if the glove film can be pulled out, because the oily skin has a certain degree of toughness to cover the oily pastry and is not easy to break.
The amount of lard and water in the recipe is not necessarily the same. You can be flexible. If the dough is dry, add some lard, or add some flour if the dough is too oily.
The two relaxation times in the steps must be reached, otherwise the shortening effect of the finished product will be affected
Always remember to cover the plastic wrap during the whole production process to prevent the dough from drying out
It is also very important to make a cross knife. The knife should be sharp. If it is too blunt, the cut will not look good, which will also affect the effect of the cracking. In addition, it must be cut to the coconut filling to expose the coconut, which looks as good as a flower.
If you don’t like the taste of lard, you can replace it with butter or vegetable oil. As far as the shortening is concerned, the lard has a good shortening effect and the taste is the most fragrant.
