Colorful Coconut Pastry
1.
Put all the ingredients in the oil crust into the bread machine barrel and start the dough mixing program. The machine operation time is 30 minutes (if there is no bread machine, use your hands to knead until it is smooth). The kneaded oil crust is packed in a fresh-keeping bag and sealed It tastes good, put it in a warm place and wake up for 30 minutes.
2.
Mix and knead all the low flour and lard for the pastry.
3.
Divide the kneaded pastry into four equal parts, add matcha powder, red yeast rice powder, and purple sweet potato powder to three of them. Cover the kneaded pastry dough with plastic wrap and let it rise at room temperature for 20 minutes.
4.
Take advantage of the time for the oily skin and shortbread to wake up, prepare the coconut filling. The butter is melted in insulated water, then add other materials to mix into a dough, put it in the refrigerator for later use.
5.
After proofing the oily skin, divide it into 16 equal parts, and divide the oil pastry of each color into 4 equal parts.
6.
Take a portion of the oily skin and press flat, and pack a portion of the oily pastry.
7.
Then close your mouth and squeeze it tightly.
8.
Pack them one by one.
9.
Take a portion of the pastry and roll it into a tongue shape with a rolling pin.
10.
Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes.
11.
The loose puff pastry is rolled again with a rolling pin.
12.
Continue to roll up from top to bottom, cover with plastic wrap and relax again for 15 minutes.
13.
Take out the frozen coconut stuffing in the refrigerator and divide it into 16 equal portions.
14.
Take a loose and good puff pastry, press down with the middle of your fingers, and fold the two sides toward the middle.
15.
Then flatten the dough, or use a rolling pin to roll it out, thick in the middle and thin around the edges, and wrap it with coconut filling.
16.
Continue to close your mouth and squeeze tightly.
17.
Close the mouth down, put them on the baking tray one by one, and brush the surface of the original color coconut croissant with egg yolk, or not!
18.
Use a sharp knife to make a cross on it. The strength is probably enough to cut the coconut filling.
19.
Put it into the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for about 25-30 minutes. After the coconut crisp is colored, cover it with tin foil to prevent the color from becoming too dark.
Tips:
1. The knife must be sharp. It is best to cut the coconut paste with a single knife. If a knife is too blunt, the cut that is ground on the dough when cutting must be unsightly, and it will also affect the effect of cracking;
2. Be sure to cut the coconut paste so that the coconut paste is exposed so that it looks like a flower.
3. The position of the incision should be just a little lower in the middle of the dough circle.
