Multicolor Coconut Pastry-super Detailed Production Process
1.
Get all the ingredients you need
2.
Mix the raw materials needed for the oily skin. It is recommended to prepare a silicone pad and a scraper. Each time the flour is mixed, the flour is directly poured on the silicone pad to prevent the mixing process from being evenly mixed.
3.
After mixing, wrap it in plastic wrap and wake up for 30 minutes.
4.
Mix the pastry ingredients and knead into a smooth dough.
5.
Divide the shortbread into 4 equal parts
6.
Rub the original color pastry vigorously until the color is slightly white. I would like to remind you that if the pastry is not rubbed well, it will affect the shortening effect, so pay attention when rubbing the pastry!
7.
Knead all four shortbreads, then wrap them in plastic wrap, and let them wake up for 30 minutes.
8.
Now let’s make coconut filling and melt the butter in water. If you want to hurry up, you can directly use the microwave to heat it for tens of seconds.
9.
Add milk powder, icing sugar, and coconut paste and mix well with a spatula
10.
Divide the mixed fillings evenly into 24 portions, put them in the refrigerator until hardened
11.
Divide the awake oily skin into 24 portions, and wrap them in plastic wrap for later use
12.
Divide the prepared shortbread into 6 equal parts, 4 parts are just divided into 24 parts
13.
Take a portion of oil skin, chocolate oil core, oil skin to wrap the oil core
14.
After packing, close up
15.
Close the mouth upwards, and use a rolling dough to roll it into a beef tongue shape.
16.
After rolling it out, roll it up from bottom to top
17.
Follow this procedure to prepare all the oil skins and oil cores. After rolling them out, wrap them in plastic wrap and wake up for 20 minutes.
18.
After waking up, take an oil-skin and oil-cored roll, put it upright, and roll it out.
19.
After rolling it out, roll it up again. Close up
20.
Still roll up everything, wrap it with wrapping film, and wake up for another 20 minutes
21.
After waking up the meringue roll, press the middle with your fingers, and then fold it in half. After pressing it into a pie shape, roll it out with a rolling pin to form a thick crust in the middle and thin sides on both sides.
22.
Look at the picture
23.
Look at the picture
24.
Pie crust
25.
Wrap the rolled noodles with the prepared coconut fillings. After wrapping, each portion is closed downward. The original flavor is to brush the surface of the dough with an appropriate amount of egg yolk liquid. Here is a reminder that after the surface of the egg liquid is brushed, put it in the refrigerator until it solidifies. If the color is not dark enough, you can brush it a few times and make the egg yolk pastry. almost the same.
26.
When you are done, open your mouth with a knife, and draw a cross on each cake. When you do so, the knife will touch the coconut filling. Then put it in the oven and bake at 180 degrees for about 20-30 minutes. During the baking process, if you feel that the color on the surface is a bit too dark, you can cover the open pastry with tin foil.
27.
The finished product after baking.
