Colorful Fruity Coconut Crisp
1.
Prepare all the ingredients for the filling, cut the butter into small pieces, and soften at room temperature. Beat the eggs and set aside.
2.
Add the sugar to the softened butter and beat at low speed. Beat until fluffy and whitish in color.
3.
Add the beaten whole egg liquid to the butter in 3 times, and then add it to the next time after beating evenly each time. Stir well. It will be thinner now
4.
Add milk powder and mix well. At this time, it has become a paste, and it is more delicate.
5.
Add the minced coconut and stir evenly. Into a group.
6.
The mixed coconut filling, wrap it in plastic wrap and put it in the refrigerator for later use! It is best to make coconut filling in advance, so that the coconut filling can fully absorb the water in the filling.
7.
Now start to make water and oil skins, prepare the ingredients, ordinary flour 150g, clear water, 70g lard, 54g, 30g powdered sugar, and sift the flour!
8.
Put flour in a basin, add lard, knead into granules, then add powdered sugar, water, and stir until there is no dry powder.
9.
Move the stirred water-oil leather material to the silicone pad and knead it to the expanded state where the film can be pulled out.
10.
The kneaded water and oily skin dough is smooth and non-sticky. Wrap it with plastic wrap and set it aside. Let it rest for 20-30 minutes, and set aside.
11.
Next, continue to make the shortbread. Low powder 120g, lard 60g
12.
Put the low powder into the basin, knead the lard and low powder fully to form granules,
13.
, Continue to knead, it will become a smooth dough in a while,
14.
The dough cakes are divided into quarters according to the type of fruity powder to be added, and one fruity powder is added to each serving, wrapped in plastic wrap, and refrigerated for later use.
15.
Take the pre-prepared coconut filling, 15g as a piece, round into small balls, and make 16 pieces. Continue to refrigerate,
16.
Divide the loosened water and oily skin into 8 portions, about 38g each, roll into small circles, and cover with plastic wrap.
17.
Take the shortbread, because the fruity powder has been added to form four small balls, so here again one portion is 2, into 8 small balls, covered with plastic wrap.
18.
Take a small dough of water and oily skin and squeeze it with your hands. Hold it with your left hand and put a small shortbread on it.
19.
Using the method of wrapping moon cakes, with both hands, slowly push the tiger's mouth upwards,
20.
Squeeze tightly. Close the mouth downwards, place on the silicone pad, cover with plastic wrap, and make all of them. Relax for 5-10 minutes.
21.
Take a dough and roll it out into a tongue shape.
22.
From top to bottom, roll up and place. Do them all in turn. Cover with plastic wrap and let relax for 5-10 minutes.
23.
Take the loose dough roll and press it lightly with the palm of your hand
24.
Roll it again into a strip and roll it up from top to bottom
25.
All done, cover with plastic wrap. Relax for 5-10 minutes
26.
Take the loose dough roll and cut it from the middle with a sharp knife.
27.
The incision is flattened upward, and then reversed, the incision is rolled downward into a circle.
28.
Continue to open the mouth, wrap the coconut paste filling, close the mouth with a tiger's mouth, and pinch it tightly.
29.
Arrange into a circle and make all the dough in turn.
30.
Move to the baking tray, leaving a certain gap between each other. Put it in the middle of the oven, heat up and down at 170 degrees, and bake for 25 minutes.
31.
It's out, the smell of the house, the fruity milky aroma, and the sweet taste are beautiful.
32.
Break one, take a look, the outer layer is crispy, full of milk-flavored coconut, a bite, so satisfying!
33.
Colorful colors, different fruit aromas, strawberry, green apple, orange, blueberry...
34.
Meimeidi pastry, do you want one!
Tips:
1. The coconut filling is best to be made in advance, so that the coconut filling can fully absorb the moisture in the filling. I made it one day in advance. Pack it in plastic wrap and put it in the refrigerator for later use!
2. Regarding the water volume of the water and oily skin, I added 70g here. The original formula is 60g. According to the water absorption of my own flour, add or subtract as appropriate. I have made the 60g formula several times, and the final surface is harder, so I chose 70g.
3. Add the fruity powder, choose your personal preference to choose to add, the amount can be added gradually, until you reach the color you like. Here I am about 11g pastry with 1g fruity powder. The color is light and fruity.
4. In the whole production process, plastic wrap must be added to prevent the water from dispersing and drying until the dough becomes dry.
5. The oven temperature is different, please adjust according to your own oven, my oven temperature is too high.
