Lotus Coconut Pastry
1.
Pour all-purpose flour, lard, sugar, and water into the bread bucket, turn on the kneading process and mix well.
2.
Knead into a smooth dough, namely a watery oily dough, wrap it with plastic wrap and place it in the refrigerator to rest for 1 hour.
3.
Put all-purpose flour and lard in the basin, mix well and form a dough.
4.
The mixed shortbread is divided into four equal parts, 3 parts of which are added with cocoa powder, red yeast rice powder, purple potato powder and kneaded, wrapped in plastic wrap and placed in the refrigerator to rest for 1 hour.
5.
After the butter is melted in insulated water, put in powdered sugar, milk powder, whole egg liquid and coconut paste to form a dough, wrap it with plastic wrap and place it in the refrigerator and let it stand for 1 hour.
6.
Divide the coconut filling into 48 portions and round them.
7.
Divide the loose oily skin into 48 portions.
8.
Divide the loose pastry into 48 portions, 12 portions for each color.
9.
Take a piece of oily skin, press flat, wrap a piece of oily pastry, and place it on the tiger's mouth on the left hand, turn the oily skin up while turning it, and finally pinch tightly to close the mouth.
10.
Wrap all the oil skins one by one with the shortbread, and cover it with plastic wrap.
11.
Take a dough and roll it into an oval shape.
12.
Roll up from top to bottom.
13.
Make 48 portions one by one, and cover the whole process with plastic wrap.
14.
The loose dough is rolled again into strips.
15.
Roll up from top to bottom.
16.
Make 48 portions one by one, and cover the whole process with plastic wrap.
17.
Press the finished product of the second roll with your thumb in the middle, and use the tiger's mouth to clamp the pair of rolls.
18.
The direction of the folder is facing upwards, flatten it with your hand, and then use a rolling pin to roll the dough into a round cake with a thin edge and a thick middle. Fill it with fillings, gather the dough upwards, and finally pinch the closing repeatedly to avoid it during baking. The meat burst out.
19.
Place the dough on a baking sheet with the end upside down.
20.
For the original open puff pastry, use a brush to brush the whole egg liquid on the surface, use a sharp knife to cross all the open puff pastry, and cut it to the coconut filling.
21.
Put the baking tray into the middle layer of the preheated oven and bake at 180 degrees for 30 minutes.
22.
Finished picture.
Tips:
1. I made a bit too much for this portion, I can make 48, if it is too much, it can reduce the amount of the recipe by half.
2. Lard can be replaced with corn oil or butter.
3. I cut a bit shallow, and the ones that are not cracked are too open. Remember to cut until you see the coconut filling.
