Creamy Coconut Crisp
1.
Knead the water and oily skin and the shortbread (except for the coconut filling) into a smooth dough, cover it with plastic wrap and let it stand for 35 minutes (the shortbread needs to be kept in the refrigerator for later use)
2.
After standing well, divide the oil crust and shortbread into 12 equal parts, and then take the oil crust one by one and cover the shortbread with plastic wrap and let it stand for 15 minutes.
3.
Take the dough and roll it out with a rolling pin.
4.
It is about 16-20 cm, and the force should be even when rolling, and be careful not to leak the shortbread.
5.
After rolling it out, roll the dough from top to bottom. After rolling one by one, cover it with plastic wrap and let it stand for 15 minutes (when making these, try to finish one as soon as possible and cover one, try to keep the moisture not to lose too fast, or it is stuffed. It’s not easy to close your mouth)
6.
After standing still, take a dough dough, roll it down, roll it up one by one from top to bottom.
7.
The coconut filling is 12 grams each (you can use 14 grams for other fillings). It is best to make the coconut filling by yourself. It should be rounded and frozen in the refrigerator for use (this way, the baked filling will be evenly dry and wet. Taste better)
8.
Take a noodle dough and cut it in half with a knife, with the cut facing down. It is best to cut it quickly and accurately to make the puff pastry more beautiful.
9.
Use a rolling pin to slowly flatten and round, like a dumpling wrapper, a little thicker in the middle and thinner around the periphery. After rolling, put a coconut filling and slowly close the mouth (note: the incision is facing down when rolling, and the incision is facing downward when rolling. Under)
10.
After wrapping the buns one by one, stick a little egg white at the closing, and then fill them with fried white sesame seeds.
11.
After everything is wrapped, the oven is preheated at 180° and baked for 15 minutes.
12.
I took one and took a bite right out of the oven. It was really fragrant, crispy, and crisper when cooled. The coconut filling was not dry at all, and it was very moist. The whole family likes to eat the coconut filling made by myself.
Tips:
The pastries I make are relatively small, because I think no matter what kind of food it is, I can’t eat too much at one time, or it hurts. Of course, I like to eat the larger ones or double the size of the dough with salted egg yolk in it. The premise of making this puff pastry is mainly to rely on yourself to practice more to make it more beautiful.
