Coconut Pumpkin Crisp
1.
In the raw material of oil skin, mix lard with flour and fine sugar, knead it into crumbs, add water to form a smooth dough, wrap it in plastic wrap, and let it stand for 30 minutes. Mix the flour and knead into a dough, wrap it in plastic wrap, and let stand for 30 minutes
2.
Divide the loosened crust dough and pastry dough into 12 parts respectively
3.
Flatten the oil skin and put a shortbread
4.
wrap up
5.
Press flat and roll into a beef tongue shape
6.
Roll up from outside to inside
7.
Roll the rolled dough into an oval dough sheet again with a rolling pin
8.
Roll up the dough again
9.
Use a rolling pin to roll the rolled dough into round dough pieces, divide them into quarters with a knife, and don’t cut them in the middle.
10.
Cut the dough into thin strips radially, and scoop up the cut dough
11.
Coconut pumpkin filling
12.
Leave the edge part and tighten it with a tiger's mouth
13.
Put it in a baking tray, turn the edge part outwards, arrange the shape of the petals, brush the top with egg yolk
14.
Preheat the oven 180 degrees, the middle level, the upper and lower fire 180 degrees, 25 minutes
15.
Finished product
Tips:
The method of coconut pumpkin filling: 250 grams of sieved pumpkin puree and 50 grams of sugar are put into a pot and fry until a thicker state. Add 10 grams of coconut puree and stir well.
