Name: # Fourth Baking Contest and is Love Eating Festival# Coconut Pastry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 70g lard; 90g milk; 20g Caster sugar; 180g Low powder; 100g Coconut; 50g butter; 50g Whole egg liquid; 60g Powdered sugar; 30g milk powder; Some Dried cranberries; a little Egg liquid

# Fourth Baking Contest and is Love Eating Festival# Coconut Pastry

by Bean Emperor Cook Man

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In today's baking trend, Chinese traditional cakes have always been at a disadvantage. Some people say that this is caused by admiring foreigners and foreigners, while others say that the tradition has not been promoted and changed without making changes. It is well known that the staple food of foreigners is bread. In the past, various kinds of baked cakes have been produced during the baking time, which is today's popular culture and trend, and our traditional cakes are not only for daily consumption. That is something that can only be found on special days, and most people follow traditional practices. Time-consuming is relatively slow, and it is very hard in the era when ovens are not popular. Naturally, fewer people learn, let alone popularization. There are a lot of classics in the quintessence of traditional snacks. Today I will introduce one that is quite delicious and very popular. "Coconut Puff Pastry" is a traditional pastry made with lard, which can be used as a "tea match", that is, a snack to eat when drinking tea. The skin presents a paper-like layered texture, but the filling is fragrant and not greasy. It is very delicious. Today, I will share this improved method with all my friends and hope you will like it too."

# Fourth Baking Contest and is Love Eating Festival# Coconut Pastry

1. First, prepare some lard before making it. After refining it, seal it in the refrigerator and refrigerate it before use. When making it, we first pour the milk, sugar and lard into the bread machine, add the medium flour, and knead until the film comes out.

2. When making the oily crust, we free up our hands to make the shortbread. Add the low flour to the lard and slowly knead it into a dough. Put it in a fresh-keeping bag and put it in the refrigerator for a while to refrigerate [Decided according to the temperature at the time of production]

3. Then start to make the filling, the butter melts in the water. Stir in powdered sugar, milk powder, coconut and egg liquid, then add in the chopped dried cranberries. Knead it and put it in a fresh-keeping bag and refrigerate it for a while

4. Knead the oil skin for half an hour and start making. Divide all the ingredients into 24 equal parts and round them.

5. The oily skin wraps into the shortbread tightly.

6. Roll it into a tongue shape, cover it with plastic wrap and let it stand for 10 minutes, squeeze it and roll it again

7. Cover it with plastic wrap and leave it for 10 minutes. The purpose of this placement is to better form layers after baking.

8. Then fold the puff pastry in half, squeeze, roll out, and pack into the coconut filling

9. After wrapping everything, seal it down, brush with egg liquid [pure egg yolk liquid is more beautiful] and place to dry the epidermis. Use a blade to cut the puff pastry

10. Preheat the oven 180 degrees in advance, and bake the upper and lower fires for 33 minutes in the middle layer [temperature and time please adjust according to the characteristics of your own oven]