Cranberry Melaleuca
1.
Ingredients A: Water and oil skin: 200 grams of high-gluten flour, 80 grams of lard, 40 grams of soft white sugar, 96 grams of warm water. Pour everything except the warm water into the basin and grasp it with your hands.
2.
Put it in warm water and slowly form a dough
3.
The water oil skin is ready
4.
Ingredients B: Pastry: Put the lard in the flour (if the lard is very cold, you can put it in the microwave for 50 seconds, and then take it out, it will be easy to make the pastry) slowly and knead it into a dough.
5.
The pastry is ready
6.
Prepare 20 grams of soft white sugar, 20 grams of butter, 60 grams of shredded coconut, 25 grams of egg liquid
7.
After all the ingredients are well mixed, add the dried cranberries and continue to stir evenly
8.
Knead into a ball
9.
Divide into 16 portions each
10.
Wrap a shortbread crust with a water and oily skin
11.
After packing, close the mouth down, and press down all 16
12.
Then, roll it into a beef tongue shape and roll it up from top to bottom
13.
After all 16 are rolled up, put them upright
14.
Repeat again, each roll out into a beef tongue shape
15.
After all 16 are done
16.
Press the thumb from the middle, put the two ends together, press flat, and roll it into a circle
17.
Add coconut filling
18.
Preheat the oven for 20 minutes, put it in the oven, and heat up and down at 160 degrees for 15 minutes
19.
After that, spread the egg mixture and heat it up and down to 170 degrees for 10 minutes.
20.
Finished picture.
Tips:
Warm reminder of the silk scarf: When it is put in the oven, because the baking time of each oven is different, pay attention to it when baking it, and it will produce the ideal color.
