# Fourth Baking Contest and is Love to Eat Festival# Coconut Peach Crisp
1.
Water oil skin = 90g all-purpose flour + 15g white sugar + 30g lard, add some water. Shortbread = 35g lard + 70g low-gluten flour + 2g red yeast rice powder. After the two doughs are reconciled, they relax for 1 hour.
2.
Divide the water and oil skin into 20g small doses.
3.
The shortbread is divided into 15g each.
4.
The serving size is exactly 10.
5.
Wrap the shortbread into the water and oily skin.
6.
Pack everything.
7.
Take one and roll it out.
8.
Roll up from top to bottom.
9.
Do everything, cover with a layer of plastic wrap and proof for about 20 minutes.
10.
When waking up the skin, divide the filling into 10g coconut balls, which is exactly 10 pieces.
11.
Take out the skin and continue rolling it out.
12.
Roll up from top to bottom.
13.
Do everything and continue to wake up for about 20 minutes.
14.
Slowly fold back the two ends and squash them.
15.
Roll out the dough and add coconut paste.
16.
Close it up and roll it out a bit.
17.
Divide it into six petals, fold the ends in half, and draw a small path in the middle.
18.
Do everything well.
19.
Brush the center of the flower with a little egg wash and sprinkle some white sesame seeds for decoration.
20.
Preheat the oven and heat it up and down at 170 degrees for about 15 minutes.
21.
After baking, let it simmer for about 5 minutes.
22.
Let cool completely.
23.
Beautiful peach blossom cake~
24.
O(∩_∩)O haha~
25.
Let's eat~
Tips:
1. The oven settings are for reference only.
2. The filling can be replaced with jujube paste, bean paste, etc., any filling you like.
