1. According to the materials indicated in the formula, they are individually combined into a smooth dough, wrapped in plastic wrap and relaxed for 30 minutes
2. After relaxation, divide the white oil skin and red oil skin into 15 equal parts, cover with plastic wrap and relax for 20 minutes
3. Divide the shortbread into 30 equal parts, cover with plastic wrap and relax for 20 minutes
4. After slack, take a white oily skin and squeeze it with the palm of your hand. Place a shortbread and wrap it like a bun, with the mouth facing down.
5. Take a red oily skin and squeeze it with the palm of your hand. Place a shortbread and wrap it like a bun, with the mouth facing down.
6. Wrap everything and cover with plastic wrap to relax for 20 minutes
7. After loosening, take a puff pastry dough and flatten it, roll it out with a rolling pin
8. Roll up
9. Roll all out and cover with plastic wrap to relax for 20 minutes
10. After relaxation, take a meringue roll and roll it out with a rolling pin
11. Roll up again
12. After the second roll, cover with plastic wrap and relax for 20 minutes
13. After slack, take a meringue roll and squeeze both ends with your hands.
14. The red meringue roll is also pinched with both ends, flattened and folded on the white meringue, and wrapped with coconut filling like a bun, with the mouth facing down
15. Use a sharp knife to make 3 crosses
16. Put on the non-stick baking tray and put it into the upper and lower fire 180 degrees to preheat the middle layer of the oven and bake for 30 minutes
17. Let cool and eat after baking
18. Finished picture
19. Finished picture
20. Finished picture
Tips:1. The puff pastry dough must be given enough relaxation time to avoid breaking the skin when rolling out
2. The filling can be changed according to personal preference
3. The temperature of each oven is different, please adjust according to the temperature of your own oven
